Salmon Niçoise Smashed Potato Salad by Jamievespamsrd

Ingredients

• 1.5 lb baby yellow potatoes
• 4 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 8 oz french green beans
• 12 oz salmon fillet
• 1 tsp dijon mustard
• 2 boiled eggs
• 0.5 cup niçoise olives
• 2 tbsp fresh chives
• 0.25 cup extra-virgin olive oil (for dressing)
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard (for dressing)
• 1 garlic clove, minced
• 1 anchovy fillet, minced

Instructions

1. Boil potatoes until tender, about 15-20 minutes, then drain and let steam dry for 5 minutes.
2. Place potatoes on a sheet pan, smash with a glass bottom, drizzle with 2 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 20 minutes.
3. While potatoes roast, place salmon and green beans on a separate sheet pan. Drizzle with remaining olive oil and season with salt, pepper, and 1 tsp Dijon mustard.
4. Add the salmon and green bean pan to the oven during the final 10-12 minutes of the potato roasting time.
5. Whisk together all dressing ingredients in a small bowl until emulsified.
6. Assemble the salad by tossing the crispy potatoes, roasted salmon (flaked), roasted green beans, halved boiled eggs, olives, and chives with the prepared dressing.