Bright and tangy, this flavorful salad makes for a fulfilling lunch any day. We also love it as part of a brunch, holiday spread or potluck.
For the Potato Salad
- 1/2 lb fingerling potatoes or other small potato, scrubbed clean and cut into halves or quarters
- 4-6 oz green beans, trimmed (cut into smaller pieces if desired)
- 2 Tbsp Dijon mustard
- 2 Tbsp cider vinegar
- 1/4 cup olive oil*
- 1/2 tsp lemon zest
- 2 Tbsp mixed fresh herbs, chopped (chives, thyme, parsley, tarragon, basil, etc)
- Flaked poached salmon
- Salt and pepper to taste
For the Poached Salmon
- 1/2 lb salmon, skin off and pin bones removed
- 1 carrot, chopped into small pieces
- 1 celery stalk, chopped into small pieces
- 1 small onion, peeled and quartered
- 1 lemon, quartered
- 2 cups dry white wine (Sauvignon Blanc, Chenin Blanc, Pinto Grigio, etc)
- 4 cups water
- 1-1/2 tsp coarse salt
- In a large, deep, straight-sided skillet, combine carrots, celery, onion, lemon, salt, wine, and water. Add salmon fillets, bring to a boil, then cover and simmer about 10-15 minutes until salmon is opaque. Remove salmon from poaching liquid with a fish spatula or large slotted spoon and set aside.
- Fill a medium pot with water, salt the water and bring it to a rapid boil. Add the green beans and boil them until they turn bright green, about 3 to 5 minutes. Drain and rinse under cold water to stop the cooking and set aside.
- Fill a large pot with water, salt it, add the potatoes, and bring to a boil. Cook potatoes until tender when pierced with a fork, about 10 minutes.
- Meanwhile, in a large bowl, add the Dijon, cider vinegar and oil, and whisk until smooth. Add lemon zest, herbs, salt, and pepper, and whisk again to incorporate. Once potatoes are finished cooking, drain them and add to the dressing while they are still warm. Follow with the cooked green beans and poached salmon. Use your hands to flake the salmon and gently toss all of the ingredients in the bowl.
- Transfer to a serving dish, garnish with fresh herbs and serve warm or at room temperature. You can also make ahead, refrigerate, and serve chilled.
*Note – if you prefer a creamier dressing, replace some or all of the olive oil with mayonnaise.
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