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1
Bring a large saucepan of water to the simmer and drop in the soaked salt cod.
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2
Cook until the salt cod starts to open up and flake, about 8 minutes.
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3
Remove the salt cod from the water with a slotted spoon or skimmer and let cool to room temperature.
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4
With your fingers, flake the cod into pieces of about 1 1/2 inches, removing any bones and skin as you go.
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5
Scrub the potatoes, place them in a large saucepan, and add enough cold, salted water to cover them by at least four fingers.
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6
Bring the water to a boil and cook the potatoes until tender but not mushy, about 35 minutes.
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7
Check them carefully toward the end of cooking and remove them before the jackets split.
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8
Once that happens, the potatoes can become waterlogged.
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9
Let the potatoes stand until they are cool enough to peel.
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10
While the potatoes are boiling, cook the haricots verts or string beans in a large pot of boiling salted water until al dente, tender but firm, 6 to 8 minutes.
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11
Drain and rinse very briefly under cold running water.
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12
If using the string beans, split them in half by pinching one end of the beans and pulling the halves apart, reserving any of the little beans that pop out.
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13
Set aside.
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14
Assemble the salad while the potatoes are still warm.
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15
Peel the potatoes, slice them about 1/2 inch thick, and place in a large bowl.
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16
Add the string beans, red onion, chopped parsley, and salt cod.
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17
You may add all the salt cod at this point, or set aside some of the larger pieces to decorate the top of the finished salad.
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18
Drizzle all but 3 tablespoons of the oil over the salad and toss gently, to coat the ingredients with olive oil but keep the pieces of salt cod as large as possible.
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19
Season to taste with salt and pepper.
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20
Beat the remaining 3 tablespoons olive oil with the vinegar and salt and pepper to taste.
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21
Arrange the salad in the center of a large platter or divide it among plates.
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22
Drizzle the vinaigrette around the salad and decorate with the reserved salt cod and parsley sprigs, if you like.
