Green Bean-Potato Salad

Preparing this dish a day ahead allows the flavors to mellow and blend together.

Yield: Makes 6 to 8 servings

Ingredients

• 2  pounds  red potatoes
• 1  pound  fresh green beans, trimmed
• 1/4  cup  red wine vinegar
• 4  green onions, sliced
• 2  tablespoons  chopped fresh tarragon
• 2  tablespoons  Dijon mustard
• 2  tablespoons  olive oil
• 2  teaspoons  salt
• 1  teaspoon  pepper

Preparation

Place potatoes and water to cover in a large saucepan; bring to a boil over medium heat, and cook 13 minutes. Add green beans, and cook 7 minutes or until potatoes are tender; drain. Rinse with cold water. Cut each potato into 8 wedges.

Whisk together vinegar and next 6 ingredients in a large bowl; add potatoes and green beans, gently tossing to coat. Cover and chill at least 2 hours.