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Start with a little leftover chicken, pork or barbecue duck, or open a can of tuna. Add some potatoes, a few stray green beans, a little bit of this and a spoonful of that – it’s a cool way to make dinner out of whatever you’ve got.
Ingredients
- 3 cups (750 mL) cooked new potatoes, cut into 1 in. (2 cm) chunks, peeled or not (about 1½ lb/600 g raw)
- 2 cups (500 mL) cooked green beans, cut into 2 in. (5 cm) pieces
- 1/2 small red onion, diced
- 2 tsp (10 mL) capers (optional)
- ¼ cup (50 mL) olive oil
- 2 tbsp (30 mL) red or white wine vinegar
- 1 tsp (5 mL) Dijon mustard
- ¼ tsp (1 mL) salt
- dash black pepper
- 4 cups (1 L) lettuce, torn into bite-sized pieces
- 2 cups (500 mL) roast or grilled chicken, pork or turkey, cut into bite-sized chunks (or a can of tuna or salmon, drained and flaked)
- 3 hard-cooked eggs, peeled and quartered
- 2 medium tomatoes, quartered
- 1/4 cup (50 mL) black or green olives (whichever you like)
Directions
- In a mixing bowl, combine the potatoes, green beans, onion and capers. In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Add the dressing to the potato mixture in the bowl and toss to mix well.
- Arrange the lettuce to cover a large platter (use more lettuce if you need it). Place the chunks of chicken, or whatever you’re using, in the middle of the platter, forming it into a little mound.
- Surround chicken with the potato salad. And finally, place the eggs, tomatoes and olives attractively wherever you think they should go. C'est magnifique!
Sorry, there is no nutrition information available for this recipe.