Salmon Nicoise Salad

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Ingredients

  • 1 pound red potatoes
  • 1/2 pound green beans, trimmed
  • 2 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/4 teaspoons TABASCO® brand Original Red Sauce
  • 1 clove garlic, crushed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh chives, snipped
  • 1 pound leftover grilled salmon or tuna, broken into chunks
  • 2 hard-cooked eggs, cut into quarters
  • 1 cup cherry tomatoes
  • 1/2 cup nicoise olives

Preparation

Combine potatoes and enough water to cover in medium saucepan. Heat to boiling over high heat. Reduce heat to low; cover and simmer about 20 minutes or until potatoes are tender. Drain; rinse under cold water. Cut potatoes into 1/4-inch-thick slices.

Heat green beans and enough water to cover to boiling in medium saucepan. Reduce heat to low; simmer 3 to 5 minutes or until tender. Drain; rinse under cold water.

Prepare dressing: Combine vinegar, mustard, TABASCO® Sauce, and garlic in small bowl until well blended. Gradually whisk in olive oil, 1 tablespoon at a time, until well blended. Stir in chives.

To serve, arrange salmon, potatoes, green beans, eggs, tomatoes, and olives on large platter. Drizzle dressing over salad.

Makes 4 servings.

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