Potato and Green Bean Salad
- Total Time
This is no ordinary potato salad: Buttery fingerling potatoes and crisp green beans are coated with a fresh herb sauce instead of mayonnaise.
uncooked potato(es)24 oz, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
uncooked green snap beans8 oz, stem ends trimmed, cut into bite-size pieces
fat-free reduced sodium chicken broth6 Tbsp
uncooked shallot(s)¼ cup(s), finely chopped
white wine vinegar2 Tbsp
Dijon mustard1 tsp
table salt1 tsp
black pepper½ tsp, freshly ground
olive oil3 Tbsp, extra-virgin
fresh tarragon3 Tbsp, chopped
dill3 Tbsp, fresh, chopped
chives3 Tbsp, fresh, chopped
- Put potatoes into a large pot. Fill pot halfway up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
- Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.
- Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.