Brunch : Salmon Nicoise Salad

• 1 pound red potatoes
  
• 1/2 pound green beans, trimmed
  
• 2 tablespoon white wine vinegar
  
• 1 tablespoon Dijon mustard
  
• 1 1/4 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 clove garlic, crushed
  
• 1/4 cup extra-virgin olive oil
  
• 1 tablespoon fresh chives, snipped
  
• 1 pound leftover grilled salmon or tuna, broken into chunks
  
• 2 hard-cooked eggs, cut into quarters
  
• 1 cup cherry tomatoes
  
• 1/2 cup nicoise olives
  

Combine potatoes and enough water to cover in medium saucepan. Heat to boiling over high heat. Reduce heat to low; cover and simmer about 20 minutes or until potatoes are tender. Drain; rinse under cold water. Cut potatoes into 1/4-inch-thick slices.

Heat green beans and enough water to cover to boiling in medium saucepan. Reduce heat to low; simmer 3 to 5 minutes or until tender. Drain; rinse under cold water.

Prepare dressing: Combine vinegar, mustard, TABASCO^® Sauce, and garlic in small bowl until well blended. Gradually whisk in olive oil, 1 tablespoon at a time, until well blended. Stir in chives.

To serve, arrange salmon, potatoes, green beans, eggs, tomatoes, and olives on large platter. Drizzle dressing over salad.

Makes 4 servings.