Braden Family Cookbook
POTATO AND SALMON SALAD
MAYI BRADY, L.A. Times Staff Writer
“This Is Not
Tender, moist grilled
salmon is so good that it's
hard to stop eating it until it's
all gone. If, however, you happen to find yourself with leftover salmon, this
warm salad is a great way to use it. Although
it has been pointed out to me that salmon is all but unknown in the
Mediterranean port city of Nice, this is a version of a salade nicoise. Sort of.
Buy the tiniest red potatoes
you can find, so that they need only to be halved (or even left whole).
French green beans or
haricots verts may be pricey, but you need only half a pound. And besides,
they're worth it.
Active Work and Total
Preparation Time: 25 minutes
* Steam potatoes over
simmering water until they're tender and can be pierced with fork, about 15
minutes. About halfway through steaming time, lay haricots verts on top potatoes
* Combine salmon and
watercress in medium bowl.
* Blend vinegar, lemon juice
and mustard in small bowl. Whisk in oil and add salt and pepper to taste.
* Add steamed potatoes and
green beans to salmon bowl and toss gently. Pour in dressing and toss again.
Top with chives.