Heart-Healthy Idaho® Potato Nicoise Salad

A sprinkling of curry powder adds a unique layer of flavor to this classic Niçoise-style dish.


  • 1½-2 pounds Idaho® potatoes, peeled (if desired) and cut into ½˝ cubes; approximately 4-5 cups
  • ½ cup bottled reduced-calorie ranch salad dressing
  • 1-2 teaspoons curry powder (or to taste)
  • 2 6-ounce cans tuna (packed in water), drained
  • 1 cup green onions, chopped
  • ½ cup pitted olives (black or green), chopped
  • 4-6 cups washed and drained mixed salad greens
  • 6 plum tomatoes, quartered lengthwise
  • 4 hard-boiled egg whites, quartered lengthwise


  1. Over high heat, bring a large pot of water to boil.
  2. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm.
  3. Drain potatoes and set aside or refrigerate.
  4. In a large bowl, mix together ranch dressing and curry powder to taste.
  5. Stir in tuna, green onions and olives. Gently stir in potatoes.
  6. To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.
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Yield: 6-8 servings; approx. 2 cups per serving
Calories: 190
Sodium: 400 mg
Fat: 3.5 g
Protein: 14 g
Cholesterol: 15 mg

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