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| General Category : Side Dish |
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| Food Group : Potatoes, Vegetables, Fish |
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| Preparation Method : Boil/Simmer |
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| For a wonderful treat, replace the tuna with flaked Poached Salt Cod (see recipe link at bottom of page). Or, if you want the potato salad to accompany the steak rather than a separate course salad, you could leave out the tuna altogether and halve the vinaigrette. |
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Ingredients
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2 leeks (white and light green parts only) |
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2 lb (1 kg) small new potatoes |
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2 cans (each 198 g) oil-packed tuna (or 2 cups/500 mL flaked poached salt cod) |
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1/2 cup (125 mL) Niçoise or small black olives |
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2 tbsp (30 mL) lemon juice |
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Vinaigrette: |
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1/2 cup (125 mL) extra-virgin olive oil |
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1/4 cup (60 mL) white wine vinegar |
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3 tbsp (45 mL) dry white wine |
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1/4 cup (60 mL) finely chopped chives |
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1 tsp (5 mL) anchovy paste |
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1 clove garlic, minced |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) pepper |
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Preparation
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Vinaigrette: In small bowl, whisk together oil, vinegar, wine, chives, anchovy paste, garlic, salt and pepper; cover and refrigerate.
Halve leeks lengthwise, keeping root end intact. In large pot of boiling salted water, boil until tender, about 5 minutes. Using tongs, transfer to colander; chill under cold water and drain. Arrange on serving platter.
Add potatoes to pot; reduce heat and simmer until tender, 15 to 20 minutes. Drain in colander. When cool enough to handle, peel potatoes; halve and place in bowl.
Pour half of the vinaigrette over warm potatoes; toss and arrange on platter, drizzling any leftover vinaigrette in bowl over leeks. Top potatoes with tuna; scatter olives over salad. Whisk lemon juice into remaining vinaigrette; pour over tuna.
Makes 8 to 10 servings.
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Nutritional information
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| Per each of 10 servings: about 241 cal, 11 g pro, 14 g total fat (2 g sat. fat), 17 g carb, 2 g fibre, 6 mg chol, 522 mg sodium. % RDI: 2% calcium, 9% iron, 2% vit A, 20% vit C, 7% folate. |
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Source
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Homemakers Magazine: June 2004
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