Salmon Nicoise Salad
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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