12 oz. red potatoes, cut in 1 inch pieces
12 oz. white potatoes, cut into 1/4 inch thick slices
1 lb. fresh or thawed salmon steaks, 1 inch thick or 1 (15 1/2 oz.) can
2 tsp. olive oil
6 c. torn lettuce
4 plum tomatoes, quartered
1 c. thinly sliced red pepper
4 halved, hard cooked eggs
13 1/2 oz. pitted ripe olives, drained

DRESSING:

6 tbsp. olive oil
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/4 c. chopped parsley
Salt and pepper to taste

Place red potatoes and 1/4 cup water in covered glass casserole. Microwave on high 8 to 9 minutes, stirring twice. Let stand 2 minutes. Drain. In another 1 1/2 quart glass casserole do same with white potatoes. Microwave on high 7 to 8 minutes stirring twice and let stand 2 minutes. Drain. Brush salmon with oil. Broil 8 to 9 minutes. Turn once. If canned, remove skin and bones. Break into chunks.

In large shallow bowl, combine salad ingredients. Whisk together dressing ingredients and pour over salad. Serves 4 to 6.