Salmon Niçoise Smashed Potato Salad
Inspired by the viral crispy smashed potato salad, this incredible Salmon Niçoise Salad takes the classic French salad to tasty new heights.
Servings: 4
Equipment
- 1 Large Stock Pot or Dutch Oven
- 2 Large rimmed baking sheets
- 1 Glass jar or liquid measuring cup
Ingredients
- 1.5 lbs. baby yellow potatoes
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Black pepper
- 8 oz. French green beans (haricots verts), halved
- 1 (12-oz.) salmon fillet
- 1 tsp. coarse or stone-ground Dijon mustard
- 2 boiled eggs, diced
- 1/2 cup Niçoise or Kalamata olives, halved
- 2 Tbsp. finely chopped fresh chives, plus more for garnish
Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 2 tsp. coarse or stone-ground Dijon mustard
- 1 small minced garlic clove
- 1 minced anchovy fillet
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
- Meanwhile, preheat oven to 425ºF and place oven racks in the center and lower quadrant of the oven.
- Transfer potatoes to a large rimmed baking sheet and toss in 2 Tablespoons of olive oil. (If any of the potatoes are considerably large in size, slice them in half.) With the bottom of a glass jar or measuring cup, gently press the potatoes down to smash. Drizzle an extra 1 ½ tablespoons oil overtop and season potatoes generously with salt and black pepper.Bake in the center oven rack until golden and crispy, about 45 minutes.
- Meanwhile, prepare dressing by combining all ingredients in a glass jar or measuring cup. Shake or whisk well to combine. Set aside.
- On a separate baking sheet, arrange salmon fillet on one half and green beans on the other. Drizzle salmon and green beans lightly with olive oil, and season with salt and black pepper. Brush 1 teaspoon mustard over the salmon.During the final 15 minutes of the potatoes roasting, add the pan with salmon and green beans to the lower oven rack. (If you're using a thin or leaner salmon fillet, check for doneness at the 12 minute mark. If using a thicker piece of center-cut salmon, it may need a few extra minutes.)
- Remove potatoes, salmon, and green beans from oven. Use the prongs of a fork to flake the salmon into small pieces.
- To a large bowl, combine green beans, flaked salmon, eggs, olives, chives, and half of the dressing; toss well to combine. Add crispy smashed potatoes and remaining half of dressing; toss again. Sprinkle extra chopped fresh chives overtop. Serve warm.
Notes
- Substitutions: You can swap the salmon for seared fresh tuna or canned/tinned tuna.
- 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.
- This salad is best enjoyed fresh. You can refrigerate leftovers and enjoy for up to 2 days, however the potatoes will lose their crisp.
Nutrition
Serving: 1.5cups | Calories: 660kcal | Carbohydrates: 36g | Protein: 34g | Fat: 40g | Saturated Fat: 7g | Sodium: 990mg | Fiber: 5g | Sugar: 3g