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1. Cook the potatoes until done, about 15-20 minutes, then cool to room temperature. Cut them into bite-size pieces.
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2. Trim the green beans and cut into 2-inch pieces. Blanch in boiling water until they turn bright green, but are still crisp, about 2-3 minutes. Shock in cold water to stop the cooking. Dry with paper towels.
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3. Combine salad ingredients in a large bowl and add the buttermilk dressing, about one cup, or to taste. Adjust the seasoning.
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4. Serve with orange chile croutons and hard-boiled egg wedges, if desired.
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Dressing
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1. In a large bowl, whisk together the goat cheese, sour cream and mayonnaise until smooth. Whisk in the buttermilk.
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2. Add all of the remaining ingredients and stir to thoroughly combine. Refrigerate until ready to use.
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Croutons
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1. Preheat the oven to 325 degrees F. Cover a sheet pan with foil.
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2. In a small pan, saute the garlic in the olive oil until just starting to color, about 1 minute. Strain oil into a bowl and discard the garlic. Reserve oil.
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3. In a large bowl, pour the strained oil over the bread and stir until evenly coated.
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4. In a separate bowl, stir together the orange zest, chili powder(s), salt and pepper. Sprinkle over the oiled bread and stir to thoroughly coat.
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5. Bake on a sheet pan until crisp, but not dry, about 12-15 minutes.
