Dijon Potato Salad with Green Beans & Arugula

Dijon Potato Salad with Green Beans & ArugulaYet 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!