Salmon Olive Potato Salad

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Salmon Olive Potato Salad is a fabulous recipe from The Little Potato Company*. This salad is a balanced meal - nutritious and appetizing. The Maple Wine Vinaigrette a simple dressing recipe that you will use over and over - what a delectable blend of favors! Give this salad recipe a try and adapt it to your own taste preferences. You won't be sorry.

Salmon Olive Potato Salad Ingredients:

• 1 lb. potatoes (personally, I like the small grelot potatoes for this recipe but most varieties are OK)
• 1 cup green beans, trimmed
• 12 oz. salmon fillet, skin removed
• Olive oil, to brush on salmon
• Salt and pepper, to taste
• 1/2 cup roasted red peppers, drained and sliced (buy the ones in the jar or roast your own)
• 1/4 cup black olives (your favorite type is fine)

Cook potatoes in a large pot of salted water over medium-high heat for about 15 minutes or until tender: drain. Cut cooled potatoes into thick slices.

Blanch beans in large saucepan of boiling water for about 2 minutes or until bright green. Place in iced water and let stand for 5 minutes or until cold; drain. (I never have the iced water ready - I simple rinse the beans with very cold water)

Brush both sides of salmon with oil, sprinkle with salt and pepper. Cook in large heated grill or frying pan for 3 to 4 minutes each side, depending on thickness of salmon, until salmon is just cooked. Break salmon into large flakes.

Ingredients for Maple Wine Vinaigrette:

• 1/3 cup olive oil
• 3 tbsp. red wine vinegar
• 1 tbsp. grainy mustard (old-fashioned type)
• 1 tbsp. maple syrup
• 1 tbsp. lemon juice
• Salt and pepper, to taste

Combine all ingredients in a large bowl, drizzle with dressing and toss gently.

Serves 4.

*http://www.littlepotatoes.com/

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