Potato-Green Bean Salad

1. 1

   In a large bowl, whisk the olive oil with the lemon juice, mustard, shallot and tarragon.

2. 2

   In a medium saucepan of salted boiling water, blanch the beans for 2 minutes.

3. 3

   Using a slotted spoon, transfer the beans to a bowl of ice water to cool; drain and pat dry.

4. 4

   Halve the beans and add to the vinaigrette.

5. 5

   Add the potatoes to the boiling water and cook until tender, about 10 minutes.

6. 6

   Drain, then add to the vinaigrette.

7. 7

   Season with salt and pepper, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.