Ingredients

• Salad:
• 1 lb. green beans, cut into pieces or left whole; steamed to crisp-tender
• 1 lb. red potatoes, diced; cooked until just tender
• 1/2 bunch green onions, sliced
• 1/2 sweet red pepper, slivered
• Dressing:
• 3 Tbsp. Grape seed oil or extra virgin olive oil
• 2 Tbsp. Tarragon white wine vinegar
• 1 small shallot, thinly sliced into rings
• 1 tsp. Dijon mustard
• 1 tsp. Dried tarragon, crumbled OR 1 tsp. of your favorite dried herb blend
• 1/2 tsp. sugar
• Salt & pepper to taste

Instructions

1. Combine dressing ingredients in a jar; shake until emulsified. Place beans, potatoes, green onions and red pepper in bowl. Pour dressing over veggie combo and gently mix to combine. Cover and chill. Serve slightly chilled or at room temperature. Enjoy!

Notes

https://rchospital.com/recipes/potato-and-green-bean-salad/