Take your traditional potato salad to the next level with olives, capers, and fresh parsley.
Kosher salt and freshly ground black pepper
green beans, trimmed
olive oil, divided
skinless salmon fillets (about 1 pound total)
pitted kalamata olives, chopped
fresh flat-leaf parsley, chopped
fresh tarragon, chopped
bunch radishes, trimmed
- Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 10 to 12 minutes; drain and run under cold water to cool. Meanwhile, steam green beans until crisp-tender, 3 to 4 minutes; run under cold water to cool.
- Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook until golden brown and opaque throughout, 4 to 5 minutes per side. Transfer to a plate; let cool. Flake into large pieces.
- Whisk together vinegar, mustard, and remaining 2 tablespoons oil in a bowl. Add olives, capers, parsley, and tarragon and stir to combine. Grate eggs on the large holes of a box grater.
- Place lettuce, watercress, potatoes, green beans, eggs, radishes, and salmon on a serving platter. Serve with olive dressing alongside.