Instructions: This recipe takes some multitasking, but the result is delicious, beautiful and will be a hit with dinner guests (or your family). The salmon could be cooked earlier in the day or even the day before. The dressing also can be made ahead of time. That leaves just the vegetables to prepare and everything to be combined just before serving.

1 1/2 pounds new potatoes (about 10)

1 1/2 tablespoons kosher salt, plus extra to taste 10 ounces haricots verts (thin French green beans), ends trimmed and discarded
1/4 cup red wine or sherry vinegar
1/4 cup prepared horseradish (preferably white)

1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
1/3 cup finely diced red onion
1/4 cup finely diced fresh chives
6 ounces mixed salad greens (optional)

1 1/2 pounds poached or grilled salmon fillet, skinless, flaked into bite-size pieces

Place the potatoes in a large saucepan and add enough cold water to cover by at least 1 or 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain the potatoes; set aside.

Fill a large bowl with ice and cold water; set aside. Rinse saucepan, fill with cold water and bring to a rolling boil. Add the remaining 1/2 tablespoon salt and the beans; cook until bright green and tender, about 2 to 3 minutes.

Remove from heat. Drain; plunge into ice bath. Drain; pat dry.

Combine vinegar and horseradish in a small bowl. Whisk in olive oil until well-blended; season with salt and pepper.

Halve the potatoes lengthwise; cut the beans in half crosswise. Toss gently

In a serving bowl with the onion, chives and half of the dressing.

To serve, divide the greens among individual plates and top each with the vegetables and then the salmon. Drizzle the remaining dressing over the salad.

Serve immediately.

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