There is no better meal during Summer than salad. I spotted this recipe on Smitten Kitchen and I love that it adds a dose of hearty potatoes so the salad doesn’t leave you wishing for more. 

With any salad, you have to have a great base–in this case, springy arugula. There is nothing worse to me than soggy arugula so try using this OXO salad spinner to get your leafy greens extra dry.

Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing
Adapted from Martha Stewart

Makes 8 small salads or 4 larger ones

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

Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon , transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

If you are looking for a pasta dish that is not made with traditional white flour, I think you’ll really like this Potato Gnocchi recipe.  I am gluten free, and I love that I am able to eat this pasta because the flour is Bob’s Red Mill Potato Flour , which is completely gluten free.

Ingredients

• 2-3 Large Yukon Gold or Red Skin Potatoes
• 3/4 cup Bob’s Red Mill potato flour
• 3/4 cup Arrowhead Mills white rice flour
• 1 teaspoon Bob’s Red Mill xantham gum
• 1 large egg
• 1 large pinch of salt

Preparation Wash and peel potatoes. Cook in boiling water until soft but not falling apart. Put through potato ricer or use KitchenAid stand mixer with dough hook to mash potatoes to a smooth consistency. Add egg, salt, xantham gum and half of both flours. Continue adding additional flour until dough forms and holds together. On lightly floured surface roll dough out into long half inch ropes. Cut ropes into halt to three quarter inch pieces. With back of fork gently roll gnocchi with tines of fork leaving slight impressions in gnocchi. Cook gnocchi in boiling salted water for 3-4 minutes or until gnocchi rise to surface of water. Top with your favorite sauce and enjoy.