Idaho® Potato Nicoise Salad

• 1/2 cup bottled, reduced-calorie ranch salad dressing
• 1 - 2 teaspoons curry powder (or to taste)
• 2 6- ounce cans tuna (packed in water), drained
• 1 cup Green onions, chopped
• 1/2 cup pitted olives (black or green), chopped
• 4 - 6 cups washed and drained mixed salad greens
• 6 plum tomatoes, quartered lengthwise
• 3 hard boiled eggs, quartered lengthwise

1 Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. 2 Drain potatoes and set aside or refrigerate. 3 In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. 4 Gently stir in potatoes. 5 To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs. Source: Idaho Potato Commission