New This Month

Provencal Green Salad


Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try: Travel Tabbouleh

  • Servings: 2

Source: The Martha Stewart Show, February 2010


  • 2 small red new potatoes
  • Coarse salt and freshly ground pepper
  • 1/4 pound green beans, trimmed and cut into thirds
  • 1/4 cup oil-cured black olives, such as Moroccan
  • 1 rib celery, thinly sliced on the bias
  • 1 hard-boiled egg, finely chopped
  • 1 tablespoon coarsely chopped fresh dill
  • 1 (7.76-ounce) jar Italian olive oil-packed tuna
  • Caper Vinaigrette


  1. Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.

  2. Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.

  3. Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.

  4. Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.

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