Spring Nicoise Potato Salad in Today’s Dietician magazine

The USPB’s gluten-free expert, Jen Cafferty of GFreeLife.com and founder of the Gluten-Free Expo, was quoted in the May issue of Today’s Dietitian magazine and included one of our favorite healthy and gluten-free potato recipes for Spring Nicoise Potato Salad! To see the article and recipe, click here to view the digital edition of the magazine online.

Spring Nicoise Potato Salad

Ingredients:
8  small red potatoes, uniform in size (about 1 pound)
1 six-ounce can white tuna in water, drained
12 steamed asparagus spears
8 radishes
1/2 cup pitted kalamata olives
2 tablespoons minced red onion
3 tablespoons red wine vinegar
2  tablespoons chopped fresh parsley
4 teaspoons olive oil
Salt and pepper

Directions:
Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad. Season with salt and pepper. Makes four servings.

Nutrition:
Cal:     216     Chol:     13mg     Sodium:     451mg Fat:     8g     Vitamin C     24mg     Potassium:     640mg  Carb:     24g     Fiber:     3g     Protein:     14g