Tarragon & Green Bean-Potato Salad

1. 1

   Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.

2. 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. 3

   Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.