Potato and Green Bean Salad with Walnut Dressing
This tastes really good when the weather starts to turn cool.
1/2 - 3/4 lb. small potatoes, cut into 1/2” thick rounds
1/4 - 1/2 lb. green beans, cut into about 1” pcs.
A couple large handfuls of leafy salad greens
Steam the potatoes until they are firm-tender, about 5-7 minutes. Remove from steam basket into a bowl. Steam the green beans until crisp-tender, about 3-4 minutes; remove from basket and gently combine with potatoes.
Arrange the greens on a plate and top with the steamed veggies. Season with salt and pepper. Whisk together Walnut Dressing ingredients and drizzle over all.
1 Tbsp. white wine vinegar
1 Tbsp. plain yogurt
1/2 tsp. Dijon mustard
1/4 c. finely chopped walnuts (toasted walnuts are extra delish, if you have time*)
1 Tbsp. walnut oil (or sunflower oil, or other light vegetable oil)
To toast walnuts: place chopped nuts in a dry small skillet, and cook quickly on stove for just a few minutes- stir constantly, or very often. They're done when aromatic, and just turning golden.
Recipe created or adapted by Liz Talley, Urban Graze
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