© Christina Holmes
F&W’s Kay Chun transforms her creamy potato salad with crisp green beans and a lovely tarragon-shallot vinaigrette. Slideshow: Potato Salad Recipes
How to Make It
Step 1
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.
Step 2
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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