Perfect to take as a side to the next family get-together, this gluten-free recipe for potato salad niçoise combines nutrition and great flavor. The beauty of this salad is that you can make it ahead, cover it, and refrigerate it until serving time.
Preparation time: 35 minutes
Cooking time: 15 minutes plus refrigeration time
Yield: 4 servings
16 small white gourmet potatoes or small red-skinned potatoes
4 eggs
2 cups frozen, cut green beans
2 green onions, sliced thin
4 Roma tomatoes, sliced
12 pitted black olives
1 teaspoon brown mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1/2 teaspoon Italian seasoning
2 tablespoons cider vinegar
1/4 cup olive oil
Gluten-Free Croutons (see recipe below)
Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil for 20 minutes or until potatoes are just fork tender. Rinse in cold water to cool them down. When cool, slide off the skins and discard skins.
Place eggs in a small saucepan. Cover with water and bring to a boil. Boil for 11 minutes and then remove eggs to a colander and rinse well with cold water. When cool enough to handle, peel eggs, discarding shells. Quarter eggs and set aside.
Place the green beans in a medium saucepan and cover with water. Bring to a boil and cook until they're fork tender; rinse the green beans in cold water and then drain them and place in a large bowl.
Quarter the potatoes and add them to the green beans. Add the green onions, tomatoes, and olives to the bowl.
In a small bowl, whisk together the mustard, garlic powder, salt, pepper, parsley, Italian seasoning, vinegar, and oil; pour the dressing over the potato mixture and gently blend to distribute the dressing evenly. Cover the potato salad and refrigerate it for 2 hours.
Just before serving, toss in the Gluten-Free Croutons (see the following recipe) and garnish with the egg wedges.
Gluten-Free Croutons
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 teaspoon grated Romano cheese
2 tablespoons olive oil
3 slices bread
Preheat the oven to 300 degrees F. In a medium bowl, whisk together the salt, pepper, Italian seasoning, garlic powder, cheese, and oil.
Cut the bread into 1/2-inch cubes. Add the bread cubes to the bowl and toss them until the oil mixture is evenly distributed.
Spoon the bread cubes onto a baking sheet and bake them for 35 minutes, or until the bread is toasted, stirring occasionally. Watch closely so that the cubes don't burn.
Per serving: Calories 570; Fat 28g (Saturated 5g); Cholesterol 212mg; Sodium 657mg; Carbohydrate 68g (Dietary Fiber 10g); Protein 15g.