Place the potatoes in a small pan with the 1/2 teaspoon of salt.

Bring the water to a boil, and cook the potatoes at high heat for 10 minutes or until almost tender.

Meanwhile, cut the green beans into 1-inch lengths.

Add the green beans to the potatoes and cook another 5 minutes or until the potatoes are tender and the green beans are crisp-tender.

Drain the vegetables well.

While the potatoes are cooking, separate the lettuce into individual leaves, rinse under cold running water, and pat dry.

Also prepare the dressing while the potatoes cook.

Whisk together the olive oil, mustard, vinegar, 1/4 teaspoon each salt and pepper in a cup or small bowl.

Stir in the shallot.

Arrange the lettuce leaves on 2 serving plates.

Cut the potatoes into quarters.

Place half the potatoes on each of the two plates in a wedge to take up one quarter of the plate.

Place half the green beans on each plate taking up a second quarter.

Then add the egg pieces to each plate for a third quarter.

The tomatoes take the last quarter.

Spoon half the salmon in the center of each plate, over the vegetables and eggs.

Sprinkle half the Niçoise olives over each serving.

Pour the dressing over each salad or pass separately.

Vary It!

Substitute cooked, leftover salmon or tuna steak for the canned salmon.

A half to one cup of fresh salmon or tuna makes one serving.