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Tarragon Potato Salad

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.
By Betty Crocker Kitchens
Updated Nov 4, 2008
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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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

130 Calories, 7g Total Fat, 2g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
65
Total Fat
7g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
160mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
6%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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