• Liz Talley - Urban Graze

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.

Walnut Dressing

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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