A colorful and delicious red potato salad
with cut green beans, wedges of tomato and chopped red onion
tossed in a fresh tarragon vinaigrette.
Green Bean and Potato
Salad
- 4 to 6 red potatoes, unpeeled
1 pound fresh green beans
2 tomatoes, cut into wedges
1/2 red onion, chopped
1/3 cup olive or canola oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh tarragon or scant teaspoon dried tarragon
1 teaspoon salt
- Freshly ground pepper to taste
- Wash and cook potatoes just until tender;
drain, cool, and slice. Place in large mixing bowl.
- Cook beans until crisp-tender; drain and
add to potatoes along with the tomatoes and onion.
- Combine oil, vinegar and seasonings; pour
over vegetables and gently toss to combine well. Chill for 1
hour or more to allow flavors to blend.
Makes 6 servings.
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