Tarragon & Green Bean-Potato Salad

“Found in CuisineTonight Sandwiches & Salads. It sounded delish and they serve it along side a King Crab Louie Sandwich.”
READY IN:
25mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
  2. Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced, 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain, then quarter potatoes.
  3. Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.

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