Tarragon Potato Salad

 

1/3

cup tarragon vinegar

1/4

cup olive or vegetable oil

1

tablespoon chopped fresh or 2 teaspoons dried tarragon leaves

1

teaspoon sugar

1/2

teaspoon salt

1/2

teaspoon ground mustard

1/4

teaspoon coarsely ground pepper

1

clove garlic, finely chopped

3/4

pound green beans

10

to 12 new potatoes (1 1/2 pounds), cut into fourths

1/4

cup water

1/4

cup chopped red onion

1

small yellow bell pepper, coarsely chopped (1/2 cup)

• 1 In tightly covered container, shake all Tarragon Dressing ingredients.
• 2 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.
• 3 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.