Potato & Green Bean Salad With Goat Cheese Dressing

• 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.

red potatoes, green beans, tomatoes, sliced red onion, arugula, buttermilk dressing, mild goat cheese, sour cream, mayonnaise, buttermilk, clove garlic, basil, italian parsley, chives, thyme, chili powder, ubc, lime juice, olive oil, kosher salt, ubc, eggs, orange chile molido croutons, olive oil, garlic, sourdough, orange zest, chili powder, ubc, kosher salt

Taken from www.epicurious.com/recipes/member/views/potato-green-bean-salad-with-goat-cheese-dressing-50097768 (may not work)