Arugula, Potato and Green Bean Salad

Adapted from Smitten Kitchen 

Serves 4-8, depending on how much everyone wants to eat

INGREDIENTS
 
1/3 cup ounce walnuts or almonds
1 1/2 pounds fingerling or other new potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
3 ounces baby arugula

DIRECTIONS

Preheat oven to 375°. Toast nuts toast in oven until fragrant and slightly browned, about 8 minutes. Cool, chop and set aside.
 
Boil potatoes until tender, about 10 minutes. Drain, and set aside to cool.
 
Boil another pot of water; add green beans, and cook until tender and bright green, about 3 to 4 minutes. Transfer beans to bowl of ice water. Drain and set aside. 

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
 
Arrange arugula, potatoes, and green beans on a platter or bowl. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted nuts; toss to coat. Enjoy!