Arugula, Potato, and Green Bean Salad with Walnut Dressing

Name: Arugula, Potato, and Green Bean Salad with Walnut Dressing
Yield: 4 servings
Ingredients: 1 2 tablespoons white-wine vinegar; 1 2 tablespoons plain low-fat yogurt; 1 1 teaspoon Dijon mustard; 1 1/3 cup walnuts, toasted and finely chopped; 1 Coarse salt and freshly ground pepper; 1 2 tablespoons walnut oil; 1 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds; 1 6 ounces haricots verts or other green beans, trimmed; 1 3 ounces baby arugula

From the kitchen of Carly

Tender fingerling potatoes and bright green beans tossed with peppery arugula and bound in a walnut dressing that's nutty, tangy, and creamy all at once. A composed salad that's hearty enough for lunch but refined enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons white-wine vinegar
12 tablespoons plain low-fat yogurt
11 teaspoon Dijon mustard
11/3 cup walnuts, toasted and finely chopped
1Coarse salt and freshly ground pepper
12 tablespoons walnut oil
11 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
16 ounces haricots verts or other green beans, trimmed
13 ounces baby arugula

Instructions

1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.