Servings
Font
Back
0.0 from 0 votes

Tangy Green Bean Potato Salad

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 454 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. In a large pot add potatoes, cover with water, sprinkle in a little kosher salt, and throw in thyme sprigs and bay leaf.
  2. Bring to a boil over high heat and cook until the potatoes are fork tender, about 15 minutes.
  3. While the potatoes are cooking whisk together red wine vinegar, grated garlic, anchovy paste, minced capers, and Dijon mustard.
  4. Slowly drizzle in olive oil while whisking until you're left with a smooth mixture.
  5. Taste and season with the desired amount of kosher salt and black pepper - set aside.
  6. When the potatoes are fork-tender, drain and add to a large bowl.
  7. Drizzle half the dressing over the potatoes and stir to combine. Set aside while you prepare the remaining ingredients.
  8. Add water back to the pot you used to boil your potatoes and bring it to a boil.
  9. Add in your beans and cook for just 4 minutes or just until the beans are slightly soft.
  10. 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.
  11. Remove beans from the cold water and add to the potatoes.
  12. Drizzle with remaining dressing and toss to combine.
  13. 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.
  14. 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

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

% 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.