Take your traditional potato salad to the next level with olives, capers, and fresh parsley.
Ingredients
- 1 lb.baby new potatoes
- Kosher salt and freshly ground black pepper
- 8 oz.green beans, trimmed
- 3 tbsp.olive oil, divided
- 4skinless salmon fillets (about 1 pound total)
- 4 tbsp.red wine vinegar
- 2 tsp.Dijon mustard
- 1/3 c.pitted kalamata olives, chopped
- 1 tbsp.capers, rinsed
- 3 tbsp.fresh flat-leaf parsley, chopped
- 1 tbsp.fresh tarragon, chopped
- 4hard-cooked eggs
- 1head butter lettuce
- 1bunch watercress
- 1bunch radishes, trimmed
Directions
-
- Step 1
Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 10 to 12 minutes; drain and run under cold water to cool. Meanwhile, steam green beans until crisp-tender, 3 to 4 minutes; run under cold water to cool.
- Step 2Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook until golden brown and opaque throughout, 4 to 5 minutes per side. Transfer to a plate; let cool. Flake into large pieces.
- Step 3Whisk together vinegar, mustard, and remaining 2 tablespoons oil in a bowl. Add olives, capers, parsley, and tarragon and stir to combine. Grate eggs on the large holes of a box grater.
- Step 4Place lettuce, watercress, potatoes, green beans, eggs, radishes, and salmon on a serving platter. Serve with olive dressing alongside.
- Step 1