Salmon Niçoise Smashed Potato Salad

• total time: 1 hour 35 minutes

Ingredients

FULL RECIPE

1 ½ lbs. baby or small yellow potatoes

Extra-virgin olive oil

Kosher salt and black pepper

8 ounces French green beans (haricots verts), halved

1 (12-oz.) salmon fillet

1 tsp. coarse or stone-ground Dijon mustard

2 hard 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 minced garlic clove

1 minced anchovy fillet

Kosher salt and black pepper to taste

Directions

Preheat oven to 425ºF and arrange racks in the lower center of oven.

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

Transfer potatoes to a large rimmed baking sheet and toss with 2 Tbsp 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 extra olive oil over smashed potatoes and generously season with salt and pepper. Bake on the upper oven rack until crispy, about 45 minutes.

Meanwhile, prepare dressing by combining all ingredients in a glass jar or measuring cup; whisk or shake well to combine. Set aside.

Add salmon and halved green beans to a separate baking sheet. Drizzle salmon and beans 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.

Remove potatoes, salmon, and green beans from the oven. Use the prongs of a fork to flake salmon into small pieces.

To a large bowl, add salmon, beans, eggs, olives, chives, and half of dressing; toss to combine. Add potatoes and remainder of dressing; toss again. Garnish with extra chives.