Potatoes Nicoise Canadian Recipes

NICOISE POTATO SALAD

Steps:

• Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings, adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.

POTATOES NICOISE (CANADIAN)

Steps:

• Preheat oven to 400 degrees.
• Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
• Cut peeled potatoes into 1/4-inch slices.
• Place potatoes in a bowl of cold water and set aside.
• Peel and core tomatoes and cut into 1/2-inch slices.
• Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
• Peel and thinly slice the onions.
• Drain the potatoes and pat dry.
• Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
• Top with half the onions and half the tomatoes.
• Sprinkle tomatoes with 1/4 teaspoon salt.
• Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
• Cut butter into small pieces and dot top of the casserole.
• Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
• Sprinkle top of casserole with cheese; bake uncovered until lightly brown.