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Salmon Niçoise Smashed Potato Salad

A delightful dish that combines fresh vegetables with hearty potatoes and salmon, perfect for a light lunch or side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: French, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups baby potatoes
  • 1 can salmon, drained
  • 2 pieces hard-boiled eggs, chopped
  • 1 cup green beans, trimmed
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup black olives, pitted and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Boil the baby potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
  2. Meanwhile, cook the green beans in boiling water for 3-5 minutes until tender, then drain and set aside.
  3. In a large bowl, smash the potatoes lightly with a fork or potato masher.
Mixing
  1. Add the drained salmon, chopped hard-boiled eggs, green beans, cherry tomatoes, olives, olive oil, red wine vinegar, salt, and pepper.
  2. Gently mix everything together until combined.
Serving
  1. Serve chilled or at room temperature, garnished with fresh parsley.

Notes

Can be served as a light main dish or a hearty side. Pairs well with crusty bread and white wine. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider using lemon juice for added flavor or customize with other vegetables like bell peppers or avocado.