A Request and a Recipe

Hello out there!

Do you know how bloggers thrive?  By getting comments.  I'd love to know you are out there.

On another note, the Barefoot Contessa has done it for me again.  This time, it's Provençal Potato Salad.  Here is the recipe which is easily available online:

Provençal Potato Salad

Ingredients

1 recipe French Potato Salad, here
1/2 pound haricots verts, stems removed
1 6-ounce can Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup black olives, pitted
6 hard-cooked eggs, peeled and quartered (optional)
6 anchovy fillets, optional (optional)

Directions

1.  In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender.  Drain and cover with a tea towel to let them steam for a while.

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

Notes

• I did not omit any ingredients and am glad of it.  The tastes are a juxtaposition of bland (potato and beans) and strong (fish, olives and those capers are a must).

• Next time I will quarter the potatoes because halves are often too large and you have to cut them in your plate.  
• I would decrease the olive oil to 7 or 8 tablespoons instead of the suggested 10, it is really not necessary to have as much oil.

This salad is substantial enough for supper but could be served in smaller portions for lunch on a bed of lettuce leaves. Serve with a crisp cold pinot Grigio on a sunny day, yes, even in winter.  I am testing recipes to make this summer in Provence and this is a winner.

Love that Barefoot Contessa and you know, I have two of her cookbooks but most of the recipes are available online.  No need to pay for these winning dishes, just Google Barefoot Contessa recipes and you will hit the jackpot.

Bonne journée,


Stella