Arugula Salad With Potatoes and Green Beans Recipe

Name: Arugula Salad With Potatoes and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small potatoes; 2 teaspoons minced garlic; 6 tablespoons plus 1 teaspoon extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound green beans, halved crosswise; 3 tablespoons red wine vinegar; 1 tablespoon grainy mustard; 1/2 small red onion, finely diced; Boiling water; 1 1/2 tablespoons capers, rinsed; 1/2 pound young arugula, trimmed

Servings: persons

2 pounds small potatoes
2 teaspoons minced garlic
6 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound green beans, halved crosswise
3 tablespoons red wine vinegar
1 tablespoon grainy mustard
1/2 small red onion, finely diced
Boiling water
1 1/2 tablespoons capers, rinsed
1/2 pound young arugula, trimmed

1
1.
2
Preheat the oven to 400.
3
In a shallow baking dish, toss the potatoes with the garlic and 1 teaspoon of the olive oil.
4
Season with salt and pepper, cover and roast for 35 to 40 minutes, or until tender.
5
Let cool slightly.
6
Meanwhile, bring a large saucepan of water to a boil.
7
Add the green beans and boil until just tender, 2 to 3 minutes.
8
Drain and rinse under cold water, then drain again.
9
In a large bowl, whisk the remaining 6 tablespoons of olive oil with 2 1/2 tablespoons of the vinegar and mustard.
10
Season with salt and pepper.
11
In a glass measuring cup, cover the red onion with boiling water and let stand for 30 seconds.
12
Drain and stir in the remaining 1/2 tablespoon of vinegar.
13
Halve or quarter the potatoes.
14
Add them to the vinaigrette with the onion, capers and any garlic from the baking dish and toss gently.
15
Add the arugula and green beans, toss again and serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds small potatoes, 2 teaspoons minced garlic, 6 tablespoons plus 1 teaspoon extra-virgin olive oil, Salt and freshly ground pepper, and more.

Yes, Arugula Salad With Potatoes and Green Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula Salad With Potatoes and Green Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions