Tangy Green Bean Potato Salad

Tangy Green Bean Potato Salad

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Tangy Green Bean Potato Salad

Posted By nutmegnanny on July 14, 2017

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!

I literally say this everytime I post a salad but summer seriously makes me crave salad. Granted this salad is a bit on the different side. It’s not a big bowl of lettuce topped with random ingredients from my fridge – NOPE. This baby is a mixture of buttery fingerling potatoes, blanched green beans, arugula and soft boiled eggs all tossed up in a vinaigrette made with Dijon mustard, capers, anchovy paste, garlic and red wine vinegar.

It’s tangy, crazy packed with flavor and probably my new favorite salad. Although, to be fair I think that about every new salad I make. I’m big on picking new favorites.

If runny soft boiled eggs make you a little weak in the knees (in a bad way) you can always just serve them hard boiled. Me? I want them runny. Seriously, yolk porn is the best porn. Except I’m guessing real porn pays better than yolk porn.

Then again I’m just guessing. I’m not sure the going rate for porn nowadays. Let’s hope those last few sentences didn’t make 200 people unsubscribe to my newsletter.

Also, while I think the anchovy paste makes the dressing to this tangy green bean potato salad I won’t hold it against you if you leave it out. It can be an ingredient that is hard to find but if you can always order it from Amazon or if you look I bet it’s right in your grocery store. Mine is usually somewhere near the tomato sauce or where you find normal anchovy fillets.

{Looking for even more delicious salad recipes? Try my Southwest Steak Salad with Fried Plantains, Crispy Chicken Apple Cabbage Salad, Cantaloupe Prosciutto Caprese Salad, Grilled Nectarine Salad, Peach Feta Salad with Peach Vinaigrette, Burrata Caprese Salad or my Fig Goat Cheese Salad with Fig Vinaigrette}

Tangy Green Bean and 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!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

  • 2 pounds yellow fingerling potatoes, halved
  • 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
  • 1 pound green beans, ends trimmed
  • 8 ounces baby arugula
  • 4 large eggs, hard or soft boiled
Read the whole recipe on Nutmeg Nanny