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Arugula, Asparagus and Green Bean Potato Salad

Arugula, Asparagus and Green Bean Potato Salad

By Chef Christopher at @may.eighty.five
Published on May 20, 2025
This hearty summer salad is easy to toss together during the week and also makes a delicious side for your next BBQ.
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Time and servings

30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 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 steps

For the Creamy Pistachio Dressing

  1. Step 1

    1. Add all of the ingredients for the vinaigrette together in a small bowl and set aside.

For the salad

  1. Step 1

    Bring a pot of salted water to a boil. Slice the potatoes into ½ inch rounds.

  2. Step 2

    Add in the potatoes and cook until tender, about 10 minutes, then drain and set aside.

  3. 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.

  4. Step 4

    Grill for about 10 minutes until tender and slightly charred.

  5. 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.