Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing

  • Ready Time : 0 min


4-8 servings


  • 1 ounce walnuts about 1/3 cup
  • 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
  • 6 ounce haricot verts, or other green beans, trimmed and cut into 2-inch segments
  • 2 tablespoons white wine or other mild vinegar
  • 2 tablespoons plain yogurt
  • 1 teaspoon dijon mustard
  • 1 teaspoon coarse salt
  • freshly ground pepper
  • 2 tablespoons walnut oil
  • 3 ounce baby arugula


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 on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Source: Smitten Kitchen

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