Fresh Green Bean and Potato Salad

This unique potato salad brings a colorful side dish to your next summer party or picnic. No need to worry about a mayonaise dressing.



2 tablespoons white wine vinegar

1 shallot, chopped

1 tablespoon country-style Dijon mustard


1 teaspoon dried tarragon

1/4 cup olive oil

Whisk together all dressing ingredients. Set aside.


1/2 pound green beans, ends trimmed, cut into 1-inch pieces

3 pounds small red-skinned potatoes, unpeeled and cut in half (if potatoes are large cut into quarters)

2 tablespoons white wine

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Cook green beans in boiling water until crisp tender, about 4 minutes. Drain and plunge into a bowl of cold water. Drain again and set aside.
Cook potatoes in a large pot of boiling water until just tender. Drain and transfer to a bowl. Sprinkle white wine over potatoes, toss and let cool 10 minutes. Pour dressing over hot potatoes, add beans and gently toss. Set aside to cool, tossing occasionally to incorporate dressing that settles in bottom of bowl.
Serve chilled or at room temperature. Can be prepared 1 day ahead.
Serves: 6