Potato-Green Bean Salad

Serving Size: 4
Total Time:

This creamy potato salad contains crisp green beans and a lovely tarragon-shallot vinaigrette.


  • 0.5 cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp Dijon mustard
  • 2 Tbsp minced shallot
  • 0.25 cup chopped tarragon
  • 0.5 Pound haricots verts or green beans, trimmed
  • 3 baking potatoes, (2 pounds), peeled and cut into 1-inch pieces
  • Kosher salt
  • Pepper


  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.
  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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Recipe Credit: Kay Chun
Image Credit: Christina Holmes