pesto salmon and edamame salad niçoise

small thin-skinned potatoes, about ¾ lb.

3 to 4-ounce portions wild salmon, skin removed

kosher salt, divided

pesto, divided

clean salad greens, such as spinach, mesclun greens or green leaf lettuce

hard boiled eggs, cut into eights

shelled frozen edamame, thawed

sliced radishes

olives

salad dressing such as caper vinaigrette

Freshly ground pepper