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Salmon Niçoise Smashed Potato Salad Recipe

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4 from 223 reviews

A vibrant and hearty Salmon Niçoise Smashed Potato Salad combining crispy smashed baby yellow potatoes, tender roasted salmon, French green beans, boiled eggs, and Kalamata olives, all tossed in a flavorful anchovy-Dijon vinaigrette. Perfect for a nutritious and satisfying meal, balancing textures and Mediterranean flavors.

Ingredients

Potatoes and Roasting

  • 1.5 lbs. baby yellow potatoes
  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Black pepper, to taste

Vegetables and Protein

  • 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

Dressing

  • 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

Additional

  • 1 tsp. coarse or stone-ground Dijon mustard (for brushing salmon)

Instructions

  1. Cook the Potatoes: Place the baby yellow potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt and bring to a boil. Reduce heat to a steady simmer and cook until fork-tender, about 15 to 20 minutes. Drain thoroughly and let them sit for 5 minutes to cool and drain further.
  2. Preheat the Oven: Set your oven to 425ºF and position racks in the center and lower quadrant.
  3. Prepare and Smash Potatoes: Transfer drained potatoes to a large rimmed baking sheet. Toss with 2 tablespoons extra-virgin olive oil. If any potatoes are large, slice them in half. Using the bottom of a glass jar or measuring cup, gently press down to smash each potato. Drizzle with an additional 1½ tablespoons olive oil and season generously with salt and black pepper. Bake on the center rack until golden and crispy, about 35 to 45 minutes.
  4. Make the Dressing: In a glass jar or measuring cup, combine 1/4 cup olive oil, red wine vinegar, 2 teaspoons Dijon mustard, minced garlic, minced anchovy, kosher salt, and black pepper. Shake or whisk well until emulsified. Set aside.
  5. Prepare Salmon and Green Beans: On a separate baking sheet, arrange the salmon fillet on one half and green beans on the other. Drizzle lightly with olive oil and season with salt and black pepper. Brush 1 teaspoon Dijon mustard over the salmon. During the last 15 minutes of the potato roasting time, place this baking sheet on the lower oven rack. Check salmon at 12 minutes for thinner fillets; thicker pieces may need a few extra minutes.
  6. Remove and Flake Salmon: Take potatoes, salmon, and green beans out of the oven. Using a fork, flake the salmon into small pieces.
  7. Assemble the Salad: In a large bowl, combine green beans, flaked salmon, diced boiled eggs, olives, chopped chives, and half of the dressing. Toss gently to combine. Add the crispy smashed potatoes and the remaining dressing. Toss again carefully. Garnish the salad with extra fresh chopped chives and serve warm.

Notes

  • Use baby yellow potatoes for best texture; larger potatoes should be halved before smashing.
  • Adjust salmon cooking time based on fillet thickness to avoid overcooking.
  • The anchovy in the dressing adds depth but can be omitted for a milder taste.
  • Serve the salad warm for the best combination of textures and flavors.
  • For a low sodium version, reduce added salt especially in the dressing and seasoning.

Find it online: https://justsosavory.com/salmon-nicoise-smashed-potato-salad-recipe/