Summer Potato Salad with Green Beans and Tomatoes
Active Time: 15 minutes | Total Time: 45 minutes | Serves Serves 4 to 6 | Vegan | Gluten Free
- 1½ pounds medium red or yellow potatoes (about 5)
- 1 tablespoon plus ¼ teaspoon kosher salt
- 8 ounces string beans (a large handful)
- 1 pint cherry or grape tomatoes
- 1 tablespoon chopped fresh tarragon
- 12 fresh chives
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
Peel the potatoes. Put them into a medium saucepan and fill with cold water to cover by at least an inch. Place on the stove, turn the heat on to medium-high, and let come to a boil. Then lower the heat to medium so it simmers (low boil) until the potatoes are tender and can be easily pierced with the tip of a paring knife, 15 to 18 minutes. Drain into a colander and pass under cold water to cool.
Meanwhile, fill another medium or large saucepan with water, place on the stove over high heat, and let come to a boil. Add 1 tablespoon of the salt. Snap off the stems from the beans and discard. Snap the beans in half and add to the boiling water. Cook until the beans are just tender, 3 to 5 minutes. Drain into a colander and pass under cold water to cool.
Cut the tomatoes in half and place in a large serving bowl. Remove the tarragon leaves from their stems and roughly chop; add to the bowl. Hold the chives over the bowl and, using scissors, snip them into small pieces. Add the cooled beans to the bowl.
Make the vinaigrette: In a small bowl, whisk together the mustard, vinegar, oil, pepper (about 12 turns on pepper mill), and the remaining 1/4 teaspoon salt.
When the potatoes are cool, cut them into small cubes. Add to the bowl and drizzle in the vinaigrette. Toss gently and serve.
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