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Side Dishes

Green Bean & Potato Salad

Mix up the potluck spread with this summer Green Bean & Potato Salad. Made with crisp-tender green beans, fingerling potatoes, and crispy bacon, then tossed with a simple Dijon vinaigrette, this revamped potato salad is sure to be a hit.

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Ingredients

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, COVER:

COOK:

For a vegetarian version of this side dish, simply omit the bacon.

Instructions

For the vinaigrette, whisk together all ingredients in a bowl; season with salt and pepper.

For the salad, cover potatoes with cold salted water in a pot. Bring water to a boil and cook potatoes until tender, about 5 minutes. Remove potatoes with a slotted spoon and arrange in a single layer on a baking sheet. Pour ¾ cup vinaigrette over warm potatoes; let cool 20–30 minutes.

Boil haricots verts in same pot of water until tender, 3–4 minutes; drain. Transfer haricots verts to a bowl and toss with ¼ cup vinaigrette; let cool 20–30 minutes.

Cook bacon in a skillet over medium heat until crisp; transfer to a paper-towel-lined plate.

Gently stir potatoes, scallions, tarragon, and remaining ¼ cup vinaigrette into haricots verts. Season salad with salt and pepper and top with bacon.

Nutritional Facts

Tags: Easy, Side Dishes, Make Ahead, Grilling, 4Th Of July, Salad

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