prep time: tbd
cook time: 11 minutes
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014