F&W’s Kay Chun transforms her creamy potato salad with crisp green beans and a lovely tarragon-shallot vinaigrette. Slideshow:  Potato Salad Recipes 

Kay Chun
October 2014

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the olive oil with the lemon juice, mustard, shallot and tarragon. In a medium saucepan of salted boiling water, blanch the beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to cool; drain and pat dry. Halve the beans and add to the vinaigrette.

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  • Add the potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then add to the vinaigrette. Season with salt and pepper, toss and serve.

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