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November 22, 2017
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Food
Play-by-Play Potato Salad

Salad:

  • 1/2-pound baby French green beans, stems removed
  • 1 recipe potato salad (see recipe below)
  • 7.5-ounce pouch StarKist Zesty Lemon Pepper Tuna
  • 1/2 cup capers, drained
  • 1 cup grape tomatoes, halved
  • 1/2 cup diced red onion
  • 1/2 cup Kalamata olives, pitted
  • 6 hard-cooked eggs, peeled and quartered
  • 6 anchovy fillets (optional)

Potato Salad:

  • 10 medium red potatoes, scrubbed, don't peel
  • 1/2 cup white wine
  • 1/2 cup Wyler's Chicken Stock
  • 2 bunches scallions, diced
  • 1/4 cup minced parsley
  • 1/4 cup minced fresh basil

Dressing:

  • 1/2 cup Heinz Cider Vinegar
  • 3 tablespoons Heinz Dark Mustard
  • 1 1/2 cups extra-virgin oil
  • Salt and freshly ground black pepper to taste

In a pot of boiling salted water, blanch the green beans until just crisp tender. Drain and immerse into ice water to stop the cooking. Drain again.

Make the potato salad: Cook potatoes until just tender -- slice while still hot and combine with wine and Wyler's Chicken Stock. Add remaining ingredients and toss with dressing.

In a large bowl, combine the green beans with the potato salad, tuna, capers, tomatoes, onions, olives, eggs and anchovy fillets. Serve at room temperature.

Dressing: Add all dressing ingredients except oil in food processor and process until well blended. With machine running, slowly pour oil through feed tube to make a well-emulsified dressing.

Serves 6.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002

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