In a medium pot, bring water to a boil and add halved red baby potatoes. Cook for about 10 minutes until tender, then drain and cool.

In the same pot, gently lower in large eggs and cook for 8 minutes for hard-boiled texture. Transfer to ice water, cool, peel, and slice in half.

Bring a separate pot of salted water to boil, add haricot verts, blanch for 4-5 minutes until bright green, then transfer to an ice bath.

On a large platter, arrange mixed greens as the base. Top with cooled halved potatoes, sliced eggs, blanched haricot verts, cherry tomatoes, cucumbers, olives, and capers.

In a small bowl, combine anchovies, minced garlic, balsamic vinegar, and olive oil. Whisk until emulsified, then season with salt and pepper. Drizzle over salad.

Serve your Smoked Salmon Nicoise Salad immediately for the freshest flavor. Dress just before serving if preparing in advance.