Arugula, Asparagus and Green Bean Potato Salad
By Chef Christopher at @may.eighty.fiveThis hearty summer salad is easy to toss together during the week and also makes a delicious side for your next BBQ.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup of plain Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp honey
- ½ cup pistachios
- 1 lb of baby or fingerling potatoes
- 1 cup of chopped asparagus
- 1 cup of green beans
- 1 cup of arugula or microgreens
Directions
6 stepsFor the Creamy Pistachio Dressing
Step 1
1. Add all of the ingredients for the vinaigrette together in a small bowl and set aside.
For the salad
Step 1
Bring a pot of salted water to a boil. Slice the potatoes into ½ inch rounds.
Step 2
Add in the potatoes and cook until tender, about 10 minutes, then drain and set aside.
Step 3
Preheat the BBQ 400F or heat a grill to medium heat. Roughly chop the asparagus and green beans and add to a large bowl. Drizzle with 1 tbsp of olive oil and toss with a pinch of salt and pepper.
Step 4
Grill for about 10 minutes until tender and slightly charred.
Step 5
In a large serving dish, add the arugula, potatoes, roasted asparagus and green beans. Drizzle half of the dressing and toss. Finish by drizzling the remaining dressing on top and serve.