Smoked Salmon Niçoise Salad | America's Test Kitchen
Starting the potatoes first and adding the green beans later ensures that both vegetables finish cooking at the same time.
Ingredients
- 1 pound small red potatoes, unpeeled, halved
- Salt and pepper
- 8 ounces green beans, trimmed
- 2/3 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- 10 ounces (10 cups) mesclun
- 4 hard-cooked large eggs, halved
- 8 ounces sliced smoked salmon
- 1/2 cup pitted kalamata olives, halved
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