Salade Niçoise with Seared Salmon

For the Vinaigrette

• 2 Tbsp chopped pitted Niçoise olives
• 3 olive oil–packed anchovy fillets
• 5

To make the vinaigrette, in a food processor, combine the olives and anchovies and process until smooth, about 10 seconds. Add the oil, vinegar, chives, sugar, and mustard and process until a smooth dressing forms, about 10 seconds.

In a large saucepan, combine the potatoes, 1 Tbsp salt, and