Usually a Niçoise salad is made with canned tuna but we had some salmon to use so we decided that changing the seafood would be okay. I read afterwards that there is a lot of culinary controversy about making substitutions, this being a French dish, but it turned out to be a delicious dinner with salmon.
I started out by making perfect hard boiled eggs which release from the shell easily. The technique for doing this comes from Kenji Lopez-Alt over at Serious Eats. https://www.seriouseats.com/perfect-boiled-eggs-recipe. I have only had one sticky egg since I started using his technique.
After I lifted the eggs out of the water into their ice bath, I used the still boiling water to cook the potatoes, and then the green beans. I was very happy about my efficient and water-saving way of cooking.
The dressing is a combination of Skinny Girl Buttermilk Dressing, and Maille whole grain and Dijon mustards. The mustard sauce went great with everything on the plate! I am very pleased to have another new dish to add to our repertoire.
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