WARM SALMON AND POTATO SALAD              MAYI BRADY, L.A. Times Staff Writer 

“This Is Not Nicoise”   

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 

1 pound small red potatoes

½ pound haricots verts

½ pound leftover grilled salmon, broken into chunks

1 bunch watercress, stems removed

3 tablespoons red wine vinegar

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1/3 cup oil

Salt, pepper

2 tablespoons minced chives