Potato salad can be meal all by itself

Potato salad is a versatile staple, and in certain variations it can be a light meal in itself. That's the case with this low-fat, quickly made potato version of the classic salade nicoise.

You don't have to wait for summer greens to refresh cold-season palates with this tangy combination -- although, now that spring asparagus is about to become available, that could well be one of the special pleasures of this recipe.

Serve the salad for a light lunch, with crusty bread if you wish, perhaps with soup for a starter. Or let it be a side dish for a more substantial meal.

Spring Nicoise Potato Salad

(Preparation and cooking time 25 minutes)

8 small red potatoes, uniform in size (about 1 pound)

12 asparagus spears, steamed or otherwise cooked, drained

6-ounce can white tuna in water, drained

8 radishes, trimmed

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 asparagus and cool to room temperature, about 10 minutes. Meanwhile, next to potatoes and asparagus arrange tuna, radishes, olives and onion.

In small bowl, whisk vinegar, parsley and oil; drizzle over salad. Season with salt and pepper; serve at room temperature.

Makes 4 servings.

Nutrition information per serving: 216 cal., 14 g pro., 24 g carbo., 8 g fat, 13 mg chol., 451 mg sodium, 3 g fiber.

On the Net

www.healthypotato.com