Directions

1. Cook potatoes in a pot of boiling salted water until tender, about 20 minutes. Drain well. Cool slightly.
2. Place greens in a large bowl. Add potatoes.
3. In a small bowl, whisk together red-wine vine­­gar, mustard, honey and salt. Whisk in olive oil. Stir in tarragon.
4. Just before serving, fill a deep skillet with water, bring to a boil and add vinegar. Break eggs into a bowl and slip into water, one at a time. Cook for 3 or 4 minutes, or until whites are set and yolks are still liquid. Lift eggs out of water with a slotted spoon and drain on paper towels. Trim off any scraggly edges.
5. Toss salad and pota­toes with dressing. Divide among four plates. Top each serving with two slices of smoked salmon and one or two eggs. Serve immediately.