arugula, potato and green bean salad

Ingredients in this Recipe

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

See Full Recipe at Smitten Kitchen