Ingredients
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3/4 lb baby gold potatoes
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1 (12 oz) pkg trimmed and washed green beans
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1/2 cup Greek yogurt
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4 oz feta
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1 tbsp olive oil
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2 tbsp white wine vinegar
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2 tbsp parsley
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4 hard-boiled eggs
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1 lb mixed tomatoes
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4 cups arugula
Steps
1
Heat a large pot of salted water to a boil on high. Add the potatoes and cook 20 min., until tender. Add the green beans 4 min. before potatoes are done cooking. Drain both and let cool.
2
Meanwhile, make the dressing: In a blender, purée the yogurt, feta, oil, vinegar, parsley, and 1 tbsp water until smooth. Season with salt and pepper to taste.
3
Peel and quarter the eggs. Cut the potatoes and green beans into halves. Thinly slice the tomatoes. On a large platter, arrange the arugula. Top with tomatoes, eggs, potatoes, and green beans. Drizzle with yogurt dressing.
