Categories: Salad

Ingredients

• 2 lbs. small red potatoes, cut into 1-inch pieces
• 2/3 lb. haricots verts(thin French green beans), trimmed
• 2 cups halved cherry tomatoes
• 3/4 cup finely chopped red onion
• 5 Tbsp. olive oil
• 2 Tbsp. mayonnaise
• 1 Tbsp. tarragon vinegar
• 1 Tbsp. white wine
• 2 tsp. Dijon mustard
• 1 tsp. coarse salt
• 1/4 tsp. ground black pepper

Directions

1. Cover potatoes in a large saucepan with 1- inch deep cold water. Bring to boil and cover partially; lower heat to simmer. Cook about 10 minutes or until tender when pierced with fork. Drain in colander; cool to lukewarm temperature.
2. Bring a pan of cold water to boil. Add beans, cook 1 minute or until crisp- tender. Remove from heat; drain and rinse under cold water.
3. In a large bowl, combine potatoes, beans, tomatoes and red onion.
4. In a separate small bowl, whisk together oil, mayonnaise, vinegar, white wine, mustard, salt and pepper. Pour over potato mixture; tosss gently to coat. Serve at room temperature.

Email to a friend | Print this recipe | Back