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Tarragon Potato Salad

Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.

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( 3 Ratings)

3 Ratings

5 Stars 33%

4 Stars 67%

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Member Reviews ( 3 )

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 8

Ingredients

Tarragon Dressing

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

Potato Salad

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)

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Directions

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.

EXPERT TIPS

Expert Tips

No tarragon? You can make Dilled New Potato Salad instead by using white vinegar and 1 tablespoon chopped fresh or 1 teaspoon dried dill weed.

Be sure not to overcook the potatoes, or they will fall apart in the salad. When the potatoes are done, you should be able to just pierce them with a fork.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 65),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 160mg; 160%;
Total Carbohydrate: 17g; 17%
(Dietary Fiber 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 20%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/27/2011 1:05:49 PM REPORT ABUSE AlainM said:

Rating:

We love this dish! As one person commented, it is tasty warm, as well. Also, we have put little variations on it, such as substituting either tiny yellow tomatoes, slightly steamed yellow squash, even cooked and de-eared corn (frozen works, too) when we are serving to non-pepper loving guests. Also, we have used Greek yogurt for a really delicious variation on the "typical" mayonnaise salad. Try tossing some fresh, whole garlic cloves in with your potatoes when cooking them (remove them before or after draining potatoes) for a nicely subtle hint for folks who find garlic in the vinaigrette too strong.

This reply was: Helpful Inspiring

Posted 1/1/2008 6:38:08 PM REPORT ABUSE Laurie1922 said:

Rating:

This was excellant but I cooked the potatoes longer they were not tender enough.

This reply was: Helpful Inspiring

Posted 5/19/2006 11:29:37 AM REPORT ABUSE Mary G. said:

Rating:

I LOVE this recipe because my kids will eat it. Only when it is still warm of course, but, no day is perfect. It is also very colorful.I first found it in one of the small recipe books from the grocery store. My daughter can''t have mayo, so potato salad had been out of the question for her. I was glad to see this one. It is delicious and very easy to make.I lost the recipe book and had been trying to wing it for the past two years, but couldn''t remember the dressing quite right. I only thought of the internet today. Me very happy now.Thanks!

This reply was: Helpful Inspiring