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.
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, COVER:
For a vegetarian version of this side dish, simply omit the bacon.
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.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 173mg 7%
Carbs 18g 6%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.