Arugula, Potato and Green Bean Salad

Last week, our square foot garden was bursting with green beans, so when I came across the recipe for Arugula, Potato and Green Bean salad, I knew it was the perfect salad to use up the multitude of green beans.

Arugula, Potato and Green Bean Salad

Makes 8 small salads or 4 larger ones

1/3 cup walnuts
1 lb baby confetti potatoes crosswise into 1/2-inch-thick rounds
2 cups green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
3 ounces baby arugula & spinach mix

Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans in a large salad bowl. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.


~Adapted from a recipe by Smitten Kitchen