From Martha Rose Shulman in The New York Times. This salad is incredibly good. In fact, you could say it’s “lick your plate” good!
1 pound waxy potatoes, cut in 1-inch dice
2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
salt to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
freshly ground pepper to taste
2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
6 ounces green beans, trimmed and broken in half
2 ounces feta cheese, crumbled
1 6-ounce bag baby spinach
Steam the potatoes above 1 inch boiling water for 10 minutes or until tender.
Make the dressing: whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
Add the green beans to the steamer pot, and steam for five minutes. (Or cook a microwave bag of them in the microwave per directions on the bag. Open the bag and cut in half if needed.) Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta.
In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.