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
8 small red potatoes, uniform in size (about 1 pound)
1 six-ounce can white tuna in water, drained
12 steamed asparagus spears
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
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.
Cal: 216 Chol: 13mg Sodium: 451mg Fat: 8g Vitamin C 24mg Potassium: 640mg Carb: 24g Fiber: 3g Protein: 14g