For the salad:
1 pound small red potatoes, cut into quarters
1 pound green beans, trimmed
1 7-ounce can wild salmon
1 small red onion, diced
2 tablespoons fresh parsley, chopped
Lettuce for serving
For the vinaigrette:
2 1/2 tablespoons Champagne vinegar
1 teaspoons Dijon mustard
Salt and pepper
1/4 cup olive oil
Bring a pot of salted water to a boil. Add the potatoes and cook for 5 to 10 minutes, until fork tender. Remove with a slotted spoon, reserving the hot water for the beans. Place the drained potatoes in a medium bowl.
While the potatoes cook, prepare the vinaigrette. Whisk together the vinegar, mustard, salt, and pepper in a small bowl. Slowly add the olive oil, while continuing to whisk until the vinaigrette is emulsified. Set aside.
Bring the water back to a boil. Add the green beans and cook for about 3 minutes, until crisp-tender. Drain and pat dry. Add the beans to the potatoes, along with the salmon, red onion, and parsley. Season with salt and pepper to taste.
Add vinaigrette, and toss and serve immediately over a bed of bib lettuce.
Recipe Notes:
- Possible variations: Add capers or avocado, roasted beets, shaved fennel, thinly sliced radishes, or whatever seasonal vegetables you have around that seem appropriate. You could also toss baby arugula into the salad rather than serving on a bed of lettuce.
This recipe has been updated — first published October 2006.