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2 pounds (about 6 medium) golden flesh potatoes Niçoise dressing (recipe follows) Lettuce leaves 1 pound sliced cooked chicken ¾ pound green beans, trimmed and cooked crisp-tender ½ cup Niçoise olives 4 hard-cooked eggs, quartered In 2-quart saucepan cook potatoes, covered, in about 1 inch boiling water until just tender, about 30 minutes. Meanwhile, prepare Niçoise dressing. Slice hot potatoes ¼-inch thick. In large bowl toss potatoes with half of the dressing, Cover and chill. Line serving platter with lettuce. Arrange marinated potatoes, chicken, beans, tomatoes, olives and eggs on lettuce. Pass remaining dressing separately. Niçoise Dressing: In small bowl whisk together ¾ cup safflower oil; 6 tablespoons white wine vinegar; 3 tablespoons each water and chopped parsley; 1½ tablespoons drained and rinsed capers; ½ teaspoons dry mustard; 1 large clove garlic, minced; and ½ teaspoon dried basil. Refrigerate to blend flavors. Stir before using. Wine suggestion Recipe courtesy of
Potato Help
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