Description
A fresh and satisfying French-inspired salad made with tender potatoes, crisp green beans, tomatoes, eggs, olives, and salmon tossed with a simple Dijon vinaigrette. This version is naturally gluten-free and works well with either canned salmon or fresh baked salmon fillets.
Ingredients
Dijon Vinaigrette
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Sea salt and black pepper, to taste
- 6 tablespoons extra-virgin olive oil
- Pinch dried herbs such as Herbs de Provence, tarragon, or basil (optional)
Salad
- 6 small new potatoes
- 1 lb green beans, trimmed
- 1 head Boston lettuce, leaves separated
- 2 large tomatoes, cut into wedges
- 5 hard-boiled or soft-boiled eggs, peeled and halved
- 6 to 8 oz canned chunk salmon, drained and flaked
OR 8 to 10 oz fresh salmon fillet, cooked and flaked (see Notes for prep) - 1/2 cup Niçoise olives or Kalamata olives, whole or pitted
- 1/4 cup minced fresh parsley
- 2 tablespoons drained capers
- 2 to 4 anchovy fillets, rinsed and patted dry (optional)
- Sea salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 18 to 20 minutes. Remove with a slotted spoon and let cool slightly.
- In the same pot of boiling water, add the green beans and cook until bright green and crisp-tender, about 2 to 3 minutes. Transfer immediately to an ice bath to stop the cooking, then drain well.
- Slice the potatoes into 1/2-inch pieces and place them in a large bowl with the green beans.
- In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, salt, pepper, and optional dried herbs. Slowly drizzle in the olive oil while whisking until fully emulsified.
- Drizzle about one-quarter of the dressing over the potatoes and green beans. Toss gently to coat.
- Arrange the Boston lettuce leaves on a large serving platter or shallow bowl. Top with the tomatoes, dressed potatoes, and green beans.
- Arrange the eggs and salmon over the salad.
- Drizzle with the remaining dressing, then finish with olives, parsley, capers, and anchovies if using.
- Season with additional salt and black pepper to taste before serving. Best enjoyed slightly chilled or at cool room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Directions for cooking fresh salmon fillet– Preheat the oven to 400°F. Pat the salmon dry, then brush lightly with olive oil and season with sea salt, black pepper, and a pinch of garlic powder or dried herbs such as tarragon or dill, if desired. Finish with a small squeeze of fresh lemon juice. Place the salmon on a parchment-lined baking sheet, skin side down if using skin-on fillets. Bake for 8–12 minutes, depending on thickness, or until the salmon flakes easily with a fork. An instant-read thermometer inserted into the thickest part should register 135°F to 145°F. Let rest for 5 minutes before flaking into pieces and adding to the salad
Substitutions + Tips
- Traditional Salade Niçoise has many variations, so feel free to make it your own. Extra vegetables, different olives, or leftover cooked salmon all work beautifully. For a more traditional Salade Niçoise, use butter lettuce or Bibb lettuce. But Romaine is a great alternative if you prefer a crunchier texture.
- Frozen green beans may be used in place of fresh. Thaw completely, cook until tender-crisp, and season lightly before adding to the salad.
- Leftover cooked potatoes are a great shortcut and help this recipe come together even faster.
Make Ahead Tips- The potatoes and green beans can be cooked up to 2 days ahead and refrigerated until ready to assemble. Store the dressing separately and assemble the salad just before serving for the freshest texture.
**Values are estimates and will vary depending on the size of the potatoes, salmon variety, and amount of dressing used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Meal and Salad
- Method: Stove Top
- Cuisine: American, French
Nutrition
- Serving Size: 1/6 recipe
- Calories: 360-400
- Sugar: Sugar 5g
- Sodium: 320 -400mg
- Fat: 21 -25 g
- Saturated Fat: 4-5g
- Carbohydrates: 15-20g
- Fiber: 4 -5 g
- Protein: 18-23g
- Cholesterol: 170-180mg
