Arugula Potato and Green Bean Salad

Second recipe from Smitten Kitchen. It was ok. Maybe it was because I substituted some ingredients to make it vegan and nut free for my daughter. At least it looked pretty!


arugula, potato and green bean salad (~from Smitten Kitchen, adapted from Martha Stewart)

Ingredients

·       1 ounce walnuts (about 1/3 cup) (omitted)

·       1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds (used multi-colored fingerling potatoes)

·       6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments

·       2 tablespoons white wine or other mild vinegar (used cooking wine)

·       2 tablespoons plain yogurt (used vegan peach yogurt)

·       1 teaspoon Dijon mustard

·       1 teaspoon coarse salt

·       Freshly ground pepper

·       2 tablespoons walnut oil (used olive oil)

·       3 ounces baby arugula

Directions

1.     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. (skipped this step)

2.     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.

3.     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.

4.     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.

5.     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