Nicoise Salad

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Nicoise Salad

 

 

8 small chat potatoes, quartered

200 g (7 oz) green beans, trimmed, cut into 4 cm (1 1/2 " ) lengths

200 g (7 oz) red grape tomatoes, halved

1 cup fresh flat-leaf parsley leaves

1/2 cup pitted kalamata olives

1/4 cup French dressing

 

 

1 Cook potato in a saucepan of boiling, salted water for 4 to 5

minutes or until tender. Add beans to pan for last 2 minutes of

cooking. Drain. Rinse under cold water. Transfer to a bowl.

 

2. Add tomatoes, parsley, olives and dressing to potato mixture. Toss

to combine.

 

 

Serves 4.