Yet another fantastic summer potato salad filled with yummy peppery greens and
organic veggies. My Dijon Potato Salad with Green Beans & Arugula is lightly drenched
with a Dijon lemon aioli and garnished with organic snap peas and pea shoots. Light
and refreshing and just perfect with grilled fish or chicken! Enjoy!!
2 lbs organic red skin potatoes, quartered
1/2 lb. organic green beans, trimmed, cut in half
1/2 red bell pepper, sliced
1 tablespoon each chopped fresh oregano, mint and dill
1/2 bunch cilantro, roughly chopped
1/2 cup extra virgin olive oil
2 egg yolks
1 teaspoon Dijon mustard
2 tablespoons plain Greek yogurt
Juice of 1/2 lemon
Salt and pepper to taste
3 ounces baby arugula
Snap peas an pea shoots for garnish
In a stock pot of boiling water cook the potatoes and green beans until just tender
Remove from heat then drain, set aside
In a large mixing bowl combine the potato and green beans with the pepper, onion and
fresh herbs
Add salt and pepper to taste
In a small mixing bowl, combine the egg yolks, oil, mustard, yogurt and lemon juice
whisk into a very smooth silky aioli
Add the dressing to the vegetables, mix gently
Transfer to a serving bowl or platter covered with arugula
Garnish with snap peas and shoots
Sprinkle with smoked paprika
Serve with grilled fish or chicken
Enjoy this divine potato salad!!
Sauvignon Blanc is a good choice!