• 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

All rights reserved©

#salad

21 views

Recent Posts

See All

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now