Tangy Green Bean Potato Salad
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Tangy Green Bean Potato Salad
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This tangy green bean potato salad is the perfect combination of buttery fingerling potatoes, crunchy blanched green beans, peppery arugula, and soft-boiled eggs all tossed in a creamy Dijon and caper vinaigrette. It's tangy, perfect for hot summer nights, and makes an amazingly fast and easy meatless dinner!
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Ingredients
- 2 pounds yellow fingerling potatoes halved
- kosher salt to taste
- 2 large sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons red wine vinegar
- 2 cloves garlic grated
- 2 teaspoons anchovy paste
- 2 teaspoons minced capers
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- fresh cracked black pepper to taste
- 1 pound green beans ends trimmed
- 8 ounces baby arugula
- 4 large eggs hard or soft boiled
Instructions
- In a large pot add potatoes, cover with water, sprinkle in a little kosher salt, and throw in thyme sprigs and bay leaf.
- Bring to a boil over high heat and cook until the potatoes are fork tender, about 15 minutes.
- While the potatoes are cooking whisk together red wine vinegar, grated garlic, anchovy paste, minced capers, and Dijon mustard.
- Slowly drizzle in olive oil while whisking until you're left with a smooth mixture.
- Taste and season with the desired amount of kosher salt and black pepper - set aside.
- When the potatoes are fork-tender, drain and add to a large bowl.
- Drizzle half the dressing over the potatoes and stir to combine. Set aside while you prepare the remaining ingredients.
- Add water back to the pot you used to boil your potatoes and bring it to a boil.
- Add in your beans and cook for just 4 minutes or just until the beans are slightly soft.
- Strain the beans and add to a bowl of iced water. This will help stop the cooking so your beans stay bright green and a little crunchy.
- Remove beans from the cold water and add to the potatoes.
- Drizzle with remaining dressing and toss to combine.
- Before serving add the arugula and toss to combine until everything is coated in dressing. If the salad looks dry drizzle in a little more olive oil.
- To serve, divide the salad into 4 equal portions, and serve each portion with a hard or soft-boiled egg. Sprinkle the eggs with a little additional kosher salt and black pepper.
Nutrition Information
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Serving
1g
Calories
454kcal
(23%)
Carbohydrates
58g
(19%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
15g
Cholesterol
187mg
(62%)
Sodium
397mg
(17%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 454kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 187mg | 62% |
| Sodium | 397mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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