Potato & Green Bean Salad With Goat Cheese Dressing

Name: Potato & Green Bean Salad With Goat Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 small red potatoes, 1-2 inch diameter, not peeled; green beans, about a quart, or to taste; 15 cherry tomatoes, seeded, halved, to taste; 1/2 cup sliced red onion; arugula, a handful, to taste, torn into bite-size; Goat cheese buttermilk dressing; 1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre); 1/2 cup sour cream; 1/2 cup mayonnaise; 1/2 cup buttermilk; 1 large clove garlic, pressed; 1 tablespoon basil or tarragon, minced; 2 tablespoons Italian parsley, minced; 2 tablespoons chives, 1/8-inch slices; 1/2 tablespoon thyme, minced; 1/2 teaspoon chili powder; 1/4 teaspoon aji molido chile flakes, optional; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; hard-boiled eggs, quartered length-wise, optional for garnish; Orange chile molido croutons, optional for garnish; 3 tablespoons olive oil; 2 tablespoons minced garlic; 4 cups cubed day old sourdough or rustic bread, or torn into bite-sized pieces; 1 tablespoon orange zest; 1/2 teaspoon chili powder; 1/4 teaspoon aji molido chile flakes, optional; 1/8 teaspoon kosher salt

Servings: persons

24 small red potatoes, 1-2 inch diameter, not peeled
green beans, about a quart, or to taste
15 cherry tomatoes, seeded, halved, to taste
1/2 cup sliced red onion
arugula, a handful, to taste, torn into bite-size
Goat cheese buttermilk dressing
1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 large clove garlic, pressed
1 tablespoon basil or tarragon, minced
2 tablespoons Italian parsley, minced
2 tablespoons chives, 1/8-inch slices
1/2 tablespoon thyme, minced
1/2 teaspoon chili powder
1/4 teaspoon aji molido chile flakes, optional
1 tablespoon lime juice
1 tablespoon olive oil
1 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
hard-boiled eggs, quartered length-wise, optional for garnish
Orange chile molido croutons, optional for garnish
3 tablespoons olive oil
2 tablespoons minced garlic
4 cups cubed day old sourdough or rustic bread, or torn into bite-sized pieces
1 tablespoon orange zest
1/2 teaspoon chili powder
1/4 teaspoon aji molido chile flakes, optional
1/8 teaspoon kosher salt

1
1. Cook the potatoes until done, about 15-20 minutes, then cool to room temperature. Cut them into bite-size pieces.
2
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.
3
3. Combine salad ingredients in a large bowl and add the buttermilk dressing, about one cup, or to taste. Adjust the seasoning.
4
4. Serve with orange chile croutons and hard-boiled egg wedges, if desired.
5
Dressing
6
1. In a large bowl, whisk together the goat cheese, sour cream and mayonnaise until smooth. Whisk in the buttermilk.
7
2. Add all of the remaining ingredients and stir to thoroughly combine. Refrigerate until ready to use.
8
Croutons
9
1. Preheat the oven to 325 degrees F. Cover a sheet pan with foil.
10
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.
11
3. In a large bowl, pour the strained oil over the bread and stir until evenly coated.
12
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.
13
5. Bake on a sheet pan until crisp, but not dry, about 12-15 minutes.

1068

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 30 ingredients. The key ingredients include: 24 small red potatoes, 1-2 inch diameter, not peeled, green beans, about a quart, or to taste, 15 cherry tomatoes, seeded, halved, to taste, 1/2 cup sliced red onion, and more.

Yes, Potato & Green Bean Salad With Goat Cheese Dressing 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!