Salmon Nicoise Salad

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 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


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.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!