fingerling potato salad

prep time:  tbd
cook time:  11 minutes
servings:  6

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

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