Tarragon Green Bean Potato Salad Recipes

TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

TARRAGON & GREEN BEAN-POTATO SALAD

Steps:

• Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
• Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced, 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain, then quarter potatoes.
• Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.

POTATO AND GREEN BEAN SALAD WITH TARRAGON AND A SIMPLE SALAD DRESSING

Steps:

• Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside. While potatoes are simmering, add a couple of inches of water to a pot. Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking. Next whisk dressing ingredients together in a small bowl and set aside. Add potatoes, beans and tarragon to a bowl. Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing. Add slivered almonds and feta and gently mix into salad.

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

WARM GREEN BEAN & POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

TARRAGON POTATO SALAD

Steps:

• In tightly covered container, shake all Tarragon Dressing ingredients.
• Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
• In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.