This recipe can be scaled up or down easily, depending on your hunger level or the number of people you’re feeding.
4–6 small potatoes, boiled until tender
8 oz. asparagus spears or green beans, blanched
8 oz. olives
8 oz. smoked salmon
2 hard boiled eggs, quartered
1/4 cup Dijon mustard
1/2 cup water reserved from potato boiling
1/4 cup good olive oil
Divide first five ingredients between two plates and set aside. In a small bowl, whisk Dijon mustard and reserved potato water. Slowly add and whisk olive oil until combined. Season to taste with salt and pepper. Add diced onion if desired. Drizzle dressing over both plates. Season each salad with a pinch of salt and a grind of fresh pepper and enjoy!