Potato Green Bean Salad (CSA Week 5)

Another week and what, are those peas?!?  And green beans!?!  (And carrots and spinach and chard oh my).  Week 5 of Marshalls Fenway Farm CSA certainly did not disappoint!

All the spinach I've been getting (and the humidity) has driven quite the smoothie kick, so you won't likely see it in any recipes soon.  If you haven't tried it yet, you must.  Start with a small handful in your favorite blend and you won't taste it, promise (right Kerstin?)!  This one contained almond milk, protein powder, cucumber (peeled), spinach, 1/2 frozen banana and some strawberries if I remember correctly.  Delish :)

Green Smoothie, glass from Lancaster Brewing Co

I've never been a fan of potato salad, in fact I've probably mentioned it before.  But when Rebecca made Deb's Potato Arugula Salad over the 4th of July, it was a big hit.  Filled with lots of green veggies and tossed with a light dressing, this was anything but your traditional potato salad.

purple potatoes make me smile :)

When I saw the green beans and peas in my CSA, the salad came immediately into mind, except with a few different twists.  More vegetables came to the party, and a little protein was added to make it more of a meal.  This is a perfect light lunch or dinner for the summer, perhaps bring it to the beach or park for a picnic!  It was also delicious over the course of the next few days, so don't hesitate to make it ahead of time.

Potato Green Bean Salad
adapted from Smitten Kitchen
Serves 4 (as a main dish salad)

1lb fresh peas, shelled (~1c peas, could also use frozen)
1lb green beans, trimmed and cut into ~1" pieces
1 1/2lbs fingerling potatoes, sliced into ~1/2" rounds
1lb chicken breasts, poached  and cut into bite-size pieces (tofu would work well here too)
5oz arugula
2oz walnuts, lightly toasted
kosher salt and freshly ground pepper
3T mild vinegar (I used champagne vinegar)
3T greek yogurt
1 1/2t dijon mustard
3/4t coarse salt
3T extra virgin olive oil

Bring a large pot of water to a boil.  While that's heating up, prepare an ice bath in a large bowl.  Add a pinch of salt and the green beans to the boiling water.  Cook for 2-3min, then add the shelled peas and cook another minute more.  Using a slotted spoon, transfer the beans and peas to the ice bath.

Add potatoes to the boiling water and cook for ~10min, until the rounds are fork tender and not falling apart.  Pour potatoes into a colander to drain, as well as the beans and peas.  Set aside.

In a very large bowl (or better yet, split it into two bowls so you don't spill everything onto your counter), add arugula, potatoes, beans, peas and chicken.  Season with 1/2t salt and 1/4t pepper and toss to combine.

For the dressing, whisk together vinegar, yogurt, dijon and salt.  Continue whisking as you add the oil, then drizzle over salad.  Toss salad again and serve!  Or transfer to containers to store in the fridge until you're leaving for the beach/park/work :)

Do you have a go-to summer salad?