Inspired by the viral crispy smashed potato salad, this incredible Salmon Niçoise Salad takes the classic French salad to tasty new heights.

Why You’ll Love this Smashed Potato Salad

In French, “Niçoise” describes a person or thing from Nice, the sunny city on the French Riviera.

This region is famous for many dishes, however the Niçoise salad may be the most well-known.

A traditional Niçoise salad may include French green beans (or haricots verts), anchovies, tuna or salmon, olives, eggs, boiled potatoes, and a zippy vinaigrette.

Here, we are swapping the boiled potatoes for crispy smashed potatoes for the ultimate texture-filled salad. (I also have a fun variation of a Tuna Niçoise Pasta Salad.)

This method involves boiling, smashing, and then roasting the potatoes. So while it may not be the most streamlined process, trust that the results are worth it.

Smashed potatoes are the perfect alternative when you’re craving crispy potatoes, but want something a little more virtuous than French fries.

In addition to the smashed potatoes, we have roasted green beans, flaked salmon, and a few of the other classic components, like olives, eggs, and anchovies.

This salad is truly one of the top recipes I have developed so far this year – it’s incredibly flavorful and satisfying, and will transport you to the coast of France with just one bite.

And if you love crispy potatoes as much as I do, also check out these Rosemary Smashed Potatoes and Lemon-Feta Potatoes.

The Ingredients

• Baby Gold Potatoes: I love their buttery flavor and creamy texture. Plus, they crisp up beautifully when smashed. You can use other varieties as long as they’re baby potatoes and roughly the same size. (If any of the potatoes are considerably larger in size, slice them in half after boiling and before smashing.)
• Salmon: You need 1 (12 ounce) fillet of salmon, which can be wild-caught or sustainably farmed. If you use a leaner variety of salmon, such as sockeye, it may only need 12 minutes to bake rather than 15.
• Green Beans: Look for French green beans (or haricots verts), which are longer, thinner, and more tender than other varieties.
• Mustard: I like using a coarse (or stone-ground) Dijon mustard.
• Anchovies: A classic contender in Niçoise salads, anchovies add salty, piquant flavor. If you’re an anchovy lover like myself, feel free to top the salad with extra anchovy fillets.
• Vinegar: Red wine vinegar adds brightness and acidity to the dressing. Alternatively, you can use sherry or white wine vinegar.
• Garlic: For a punch of aromatic goodness.
• Eggs: You can either soft or hard boil the eggs. I boil them for around 7 minutes, which creates the perfect jammy consistency, in my opinion.
• Olives: Look for Niçoise olives, a type of brined black olive from a cultivar grown in the region around Nice, France. Alternatively, you can use Kalamata olives, which are similar in taste and texture (briny, salty, and meaty).
• Chives: I like to stir fresh chives into the salad, as well as garnish the composed salad with them.
• Optional add-ins: Feel free to include mixed lettuces (such as frisée, curly endive, and/or green leaf lettuce). Other tasty additions are tomatoes, pimento peppers, artichokes, shaved fennel, and chickpeas.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Boil Potatoes in a large pot of generously salted water until fork-tender, about 15 minutes. Drain and let cool for 5 minutes.

Step 2: Smash and Bake

Transfer potatoes to a large baking sheet and toss with olive oil. (If any of the potatoes are considerably larger in size, slice them in half.) Using the bottom of a measuring cup or glass jar, gently smash each potato.

Drizzle more oil overtop and season with salt and pepper. Bake until crispy, about 45 minutes.

Step 3: Prepare Dressing by combining all ingredients in a glass jar or measuring cup; whisk or shake well to combine. Set aside.

Step 4: Bake Salmon and Green Beans

Add salmon and green beans to a separate baking sheet. Drizzle with olive oil, and season with salt and black pepper. Brush 1 tsp mustard over salmon.

During the final 15 minutes of the potatoes roasting, add the pan with salmon and green beans to the lower oven rack. Bake for 15 minutes, until the salmon is firm and flaky.

Step 5: Flake Salmon into small pieces using the prongs of a fork.

Step 6: Assemble Smashed Potato Salad by adding salmon, beans, eggs, olives, chives.

Step 7: Add Half of Dressing; toss well to combine.

Step 8: Add Potatoes and remainder of dressing; toss again. Garnish with extra chives.

Recipe Variations

• Use Tuna. In place of baked salmon, you can use seared fresh tuna or tinned tuna. (If you’re a tinned tuna fan, my Chickpea Tuna Salad is also a delicious lunch opion!)
• Omit Anchovies. If you’re not a fan of their salty, piquant flavor, swap the anchovies for capers.
• Add Tomatoes. Fresh cherry tomatoes are a classic salmon Niçoise salad contender, especially during the summer months.
• Use Different Potatoes. In place of the baby gold potatoes, baby red potatoes also work well. Just be sure they are all similar in size.
• Add Greens. Feel free to include mixed lettuces such as frisée, endive, and/or green leaf lettuce. Other veggies that are nice touch are shaved radishes, roasted peppers, and marinated artichokes.

Recipe Tips and Tricks

• Oil the Potatoes Well. It may seem like you’re using a lot of oil for roasting, however it really helps the potatoes crisp up. The crispier the better for a smashed potato salad.
• Skip Lining the Pan. While lining the pan with parchment paper can help make cleanup easier, I’ve noticed that the potatoes don’t get quite as crispy that way. The potatoes making direct contact with the actual pan leads to golden, crispy goodness.
• Don’t Overcook the Salmon. If you’re using a leaner variety of salmon, such as sockeye, check for doneness at the 12 minute mark. The green beans will be plenty cooked at that point, too.

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If you give this Salmon Niçoise Smashed Potato Salad a try, snap a picture and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.