Potato and Salmon Salad | RICARDO

Ingredients

• 454 g (1 lb) skinless salmon fillet, cut into cubes
• 45 ml (3 tbsp) olive oil
• 1 clove garlic, finely chopped
• 15 ml (1 tbsp) whole-grain mustard
• 30 ml (2 tbsp) lemon juice
• 1 litre (4 cups) cooked baby potatoes, cooled and halved
• 750 ml (3 cups) blanched green beans, chilled and halved
• 5 ml (1 tsp) capers, finely chopped
• 60 ml (¼ cup) mayonnaise
• Salt and pepper