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Start with a little leftover chicken, pork or barbecue duck, or open a can of tuna. Add some potatoes, a few stray green beans, a little bit of this and a spoonful of that – it’s a cool way to make dinner out of whatever you’ve got.
, cut into 1-in. chunks, peeled or not (about 600 g raw)
, cut into 2-in. pieces
red or white
, (bite-sized pieces)
roast or grilled
, pork or turkey, cut into bite-sized chunks (or a can of tuna or salmon, drained and flaked)
, peeled and quartered
black or green
, (whichever you like)
- In a mixing bowl, combine the potatoes, green beans, onion and capers. In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Add the dressing to the potato mixture in the bowl and toss to mix well.
- Arrange the lettuce to cover a large platter (use more lettuce if you need it). Place the chunks of chicken, or whatever you’re using, in the middle of the platter, forming it into a little mound.
- Surround chicken with the potato salad. And finally, place the eggs, tomatoes and olives attractively wherever you think they should go. C’est magnifique!