Step 1

Bring a pot of salted water to a boil. Add the potatoes and cook for 5 to 10 minutes, until fork tender. Remove with a slotted spoon, reserving the hot water for the beans. Place the drained potatoes in a medium bowl.

Step 2

While the potatoes cook, prepare the vinaigrette. Whisk together the vinegar, mustard, salt, and pepper in a small bowl. Slowly add the olive oil, while continuing to whisk until the vinaigrette is emulsified. Set aside.

Step 3

Bring the water back to a boil. Add the green beans and cook for about 3 minutes, until crisp-tender. Drain and pat dry. Add the beans to the potatoes, along with the salmon, red onion, and parsley. Season with salt and pepper to taste.

Step 4

Add vinaigrette, and toss and serve immediately over a bed of bib lettuce.