Tarragon Green Bean Potato Salad
Elevate your side dish game with this vibrant Tarragon Green Bean Potato Salad—a fresh, herbaceous twist on the classic potato salad. Tender baby potatoes and crisp green beans are perfectly cooked and tossed with a zesty dressing made from extra virgin olive oil, white wine vinegar, Dijon mustard, honey, and fragrant fresh tarragon. Thinly sliced red onion adds a subtle bite, balancing the dish with a touch of sharpness. This easy-to-make recipe is ready in just 35 minutes and can be served warm or chilled, making it a versatile choice for everything from casual weeknight dinners to summer barbecues. Packed with flavor and nutrition, this beautifully green-hued salad is the perfect way to celebrate fresh produce at its peak. Keywords: Tarragon Green Bean Potato Salad, fresh herb potato salad, easy summer salad, healthy side dish, potato salad with vinaigrette.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Green beans, trimmed
- 1 medium Red onion, thinly sliced
- 2 tablespoons Fresh tarragon, chopped
- 4 tablespoons Extra virgin olive oil
- 1.5 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 liters Water for boiling
- 2 cups Ice for blanching
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Wash the baby potatoes thoroughly and cut any large ones in half to ensure even cooking.
Add the potatoes to the boiling water and cook for about 15 minutes, or until they can be easily pierced with a fork.
While the potatoes are cooking, prepare an ice bath by filling a large bowl with 2 cups of ice and water.
Add the trimmed green beans to the boiling water with the potatoes during the last 3 minutes of cooking. After 3 minutes, remove the green beans with a slotted spoon and immediately transfer them to the ice bath to stop cooking and retain their vibrant color.
Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, cut them into bite-sized pieces if needed.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, chopped tarragon, a pinch of salt, and black pepper to create the dressing.
In a large salad bowl, combine the potatoes, green beans, and thinly sliced red onion.
Drizzle the tarragon dressing over the salad and gently toss to coat all the ingredients evenly.
Adjust seasoning with additional salt and pepper if needed.
Serve the salad immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2892 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
