Salad Niçoise

Preparation info
  • Makes

    8 to 12

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Add this special potato salad to your recipe collection for company meals


  • 9 medium potatoes, cooked and cut
  • 1 c. Oil/Vinegar Dressing
  • ½ c.


  • Cook potatoes in their jackets. Just as soon as they can be handled, peel and cut in thin slices (½″). Put into a bowl and drizzle over ¼ c. Oil/Vinegar Dressing. Add the onion, toss gently and cover. Let stand at room temperature until cool; then refrigerate.
  • Pour 3 tblsp