Name: Salmon Niçoise Smashed Potato Salad Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1.5 lbs. baby yellow potatoes; 4 Tbsp. extra-virgin olive oil, divided; Kosher salt, to taste; Black pepper, to taste; 8 oz. French green beans (haricots verts), halved; 1 (12-oz.) salmon fillet; 2 boiled eggs, diced; 1/2 cup Niçoise or Kalamata olives, halved; 2 Tbsp. finely chopped fresh chives, plus more for garnish; 1/4 cup extra-virgin olive oil; 2 Tbsp. red wine vinegar; 2 tsp. coarse or stone-ground Dijon mustard; 1 small garlic clove, minced; 1 minced anchovy fillet; 1/4 tsp. kosher salt; 1/4 tsp. black pepper; 1 tsp. coarse or stone-ground Dijon mustard (for brushing salmon)

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If you’re craving a fresh, vibrant salad that feels like a complete meal, the Salmon Niçoise Smashed Potato Salad Recipe is a total game-changer. This dish brilliantly marries crispy golden smashed potatoes with tender, flaky salmon, crisp green beans, briny olives, and a punchy homemade mustard vinaigrette. It’s colorful, indulgent, and loaded with textures and flavors that will have you coming back for more. Whether it’s a sunny lunch or a light dinner, this salad dazzles with every bite and makes healthy feel downright delicious.

Ingredients You’ll Need

The image shows two side-by-side photos. The first photo has many small round yellowish potatoes scattered on a white marbled textured surface with a zigzag pattern. In the second photo, the potatoes are smashed flat and broken into uneven pieces, still on the same white marbled textured zigzag surface, with black pepper sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

This Salmon Niçoise Smashed Potato Salad Recipe calls for simple yet thoughtfully chosen ingredients that build layers of flavor and texture. Each element plays a crucial role—from creamy boiled eggs to the bright zip of red wine vinegar in the dressing, making this salad effortlessly impressive.

1.5 lbs. baby yellow potatoes: These small potatoes smash beautifully and crisp up to golden perfection, giving the salad a delightful crunch.
4 Tbsp. extra-virgin olive oil, divided: Olive oil adds richness and helps everything roast and dress beautifully.
Kosher salt: Essential for seasoning the potatoes, salmon, and giving the salad balanced flavor.
Black pepper: Freshly cracked for a peppery kick that lifts the entire dish.
8 oz. French green beans (haricots verts), halved: Crisp green beans bring vibrant color and a fresh snap.
1 (12-oz.) salmon fillet: The star protein of the salad—rich, flaky, and perfectly roasted.
1 tsp. coarse or stone-ground Dijon mustard: Adds a sharp, tangy layer to the salmon and salad dressing.
2 boiled eggs, diced: Creamy and comforting, eggs contribute to the classic Niçoise feel.
1/2 cup Niçoise or Kalamata olives, halved: Salty and briny, olives boost the savory notes throughout.
2 Tbsp. finely chopped fresh chives, plus more for garnish: Chives bring a subtle oniony freshness that brightens the salad.
1/4 cup extra-virgin olive oil (for dressing): Creates the smooth base for the zesty vinaigrette.
2 Tbsp. red wine vinegar: Adds acidity and balance to the dressing.
2 tsp. coarse or stone-ground Dijon mustard (for dressing): Provides depth and a slight heat to the vinaigrette.
1 small minced garlic clove: Infuses the dressing with savory warmth.
1 minced anchovy fillet: A secret umami bomb that elevates the dressing without fishiness.
1/4 tsp. kosher salt and black pepper (for dressing): Fine-tunes the seasoning perfectly.

How to Make Salmon Niçoise Smashed Potato Salad Recipe

The image shows a single rectangular piece of salmon with a light brown seasoning crust on top, positioned at the upper right side of a white parchment-lined tray. Below and slightly to the left of the salmon, there is a loosely spread pile of green beans, bright green and fresh, some overlapping each other. The tray itself rests on a white marbled surface, with the overall arrangement centered and simple without any other food items. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Boil and Prepare the Potatoes

Start by placing your baby yellow potatoes in a large pot filled with cold water, topped with a tablespoon of kosher salt. Bring it to a boil, then lower the heat and let the potatoes simmer until fork-tender. This step creates tender interiors, perfect for smashing. After draining, letting them rest for a few minutes helps the surface dry out, which is key for achieving that prized crispy texture when baked.

Step 2: Smash and Roast the Potatoes

Preheat your oven to 425ºF, and lay the potatoes on a rimmed baking sheet. Drizzle with olive oil, then gently press down each potato with a jar or measuring cup to flatten them slightly without breaking apart. Add more olive oil and season generously with salt and black pepper. Baking them until golden and crisp transforms simple potatoes into irresistible little crispy bites that bring tons of texture to our Salmon Niçoise Smashed Potato Salad Recipe.

Step 3: Make the Dressing While Roasting

While the potatoes are roasting, combine all the dressing ingredients in a jar or small bowl: olive oil, red wine vinegar, Dijon mustard, garlic, anchovy, salt, and pepper. Give it a vigorous shake or whisk until smooth and emulsified. This dressing perfectly complements the richness of the salmon and potatoes with its tangy, savory complexity.

Step 4: Roast Salmon and Green Beans

On a separate sheet, arrange your salmon fillet on one side and the halved French green beans on the other. Lightly drizzle with olive oil, season with salt and black pepper, then brush the salmon with Dijon mustard. Add this tray to the oven during the final 15 minutes of roasting the potatoes—timing it so everything finishes perfectly together. The salmon will be tender and juicy, and the beans will have a crisp-tender bite.

Step 5: Assemble the Salad

Once everything is out of the oven, flake the salmon gently with a fork. Toss the green beans, salmon, diced boiled eggs, olives, chives, and half the dressing in a large bowl. Add the crispy smashed potatoes and pour in the remaining dressing. Give it another gentle toss. This final combination ensures every bite delivers a mosaic of textures and flavors that highlight what makes the Salmon Niçoise Smashed Potato Salad Recipe so special.

How to Serve Salmon Niçoise Smashed Potato Salad Recipe

Garnishes

Extra fresh chopped chives sprinkled on top add a pop of color and a mild oniony aroma that brightens each forkful. If you’re feeling fancy, a few lemon wedges on the side add a bright citrus note that complements the richness perfectly.

Side Dishes

This salad shines on its own but pairs beautifully with crusty bread to soak up every bit of that zesty dressing. A light white wine or sparkling water with a twist of cucumber adds a refreshing balance for a delightful meal experience.

Creative Ways to Present

Serve the salad warm or at room temperature for a welcoming feel. For an elegant twist, plate individual portions on flat dishes and drizzle a little extra dressing around for a restaurant-worthy presentation. Garnishing with edible flowers or microgreens can add a playful and fresh visual element too.

Make Ahead and Storage

Storing Leftovers

This Salmon Niçoise Smashed Potato Salad Recipe stores well in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve the crispness of the potatoes. When ready to eat, toss everything together for that fresh, lively taste.

Freezing

Because the potatoes and salmon lose their texture when frozen, this salad is best enjoyed fresh or refrigerated rather than frozen. Freezing is not recommended if you want to maintain the crispy, tender qualities that make this salad so delightful.

Reheating

If you need to reheat, gently warm the potatoes and salmon in a preheated oven at 350ºF for about 10 minutes, keeping an eye so they don’t dry out. Avoid microwaving to preserve the textures. Add fresh ingredients and dressing after reheating for the best flavor.

FAQs

Can I use a different type of fish instead of salmon?

Absolutely! While salmon adds richness and moisture, other firm fish like trout or arctic char work wonderfully too. Just adjust cooking times to ensure the fish flakes nicely without drying out.

Are there good substitutes for anchovy in the dressing?

If you’re not an anchovy fan, try using a splash of Worcestershire sauce or a teaspoon of capers to add that savory umami flavor without the fishiness.

Can I make this salad vegan or vegetarian?

To make a vegetarian or vegan version, omit the salmon, boiled eggs, and anchovy. Substitute with marinated tofu or grilled artichoke hearts, and use a mustard vinaigrette without anchovy to keep the flavors vibrant.

What if I don’t have French green beans?

Regular green beans are a great alternative. Just trim and halve them similarly. Blanching or roasting will give you that same crisp-tender texture that complements the salad beautifully.

How do I ensure the potatoes get crispy and not mushy?

Drying the potatoes well after boiling and smashing them gently without breaking apart too much is key. Coating with enough olive oil and baking at high heat ensures a crispy golden crust perfect for this salad.

Final Thoughts

Once you try this Salmon Niçoise Smashed Potato Salad Recipe, it’s sure to become a favorite in your rotation. It brings together simple ingredients in a beautiful blend of textures and flavors that feels both comforting and elegant. Whether you’re feeding family or impressing guests, this salad is a shining example of fresh, satisfying food done right. So grab those baby potatoes and fresh salmon—your next delicious meal awaits!