Potato and Green Bean Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - extra-virgin olive oil
  • 3 tablespoons - fresh lemon juice
  • 3 tablespoons - Dijon mustard
  • 2 tablespoons - minced shallot
  • 1/4 cups - chopped tarragon
  • 1/2 pounds - haricots verts or green beans, trimmed
  • 3 - baking potatoes (2 pounds), peeled and cut into 1-inch pieces
  • - Kosher salt
  • - Pepper
  • Directions:

    In a large bowl, whisk the olive oil with the lemon juice, mustard, shallot and tarragon. In a medium saucepan of salted boiling water, blanch the beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to cool; drain and pat dry. Halve the beans and add to the vinaigrette.

    Add the potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then add to the vinaigrette. Season with salt and pepper, toss and serve.

    Brief Description

    Crisp green beans and a tarragon vinaigrette jazz up this creamy potato salad.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min



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    Posted On:

    September 19, 2014

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