Serves 6


Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook green beans in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook quail eggs, 4 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Meanwhile, mix mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining ¼ cup oil. Season vinaigrette with salt and pepper.

Halve reserved potatoes and eggs crosswise.

Arrange on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, green beans, hard-boiled eggs, olives, and candied salmon. Drizzle salad with remaining dressing and top with fried capers.


  • 8 oz small purple potatoes
  • sea salt
  • 4 oz trimmed string beans
  • 8 room temperature quail eggs
  • 2 tbsp + 1/4 cup olive oil
  • 1/4 cup patted dry drained capers
  • freshly ground black pepper
  • 1 tbsp whole grain dijon mustard
  • 1/2 tsp sugar
  • 1 lemon
  • 1/2 medium, finely chopped shallot
  • 1/4 cup pitted nicoise olives