Herbed Potato and Green Bean Salad

I served this yummy twist on potato salad at my daughter's birthday party.  It was a big hit.  We kept the menu simple with burgers for the grown ups and hot dogs for the kids, with all the fixings, including lettuce from my girlfriend Katie's garden.  I had 3 salads:  fruit salad, a zesty black bean salad, and this one.  We also had salsa and guac with chips, and friend Tara brought a yummy veggie tray with the best radishes!

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The original recipe for this salad comes from Taste of Home and I twisted it a bit to give it a bit more color and fresher flavor. Don't skimp on the fresh herbs in this recipe if you can help it.  It really makes a difference in flavor and the look of the final dish. I hope you give it a try at your next summer get together!

1-1/2 pounds small red potatoes, quartered

1 garlic clove, peeled and halved

2 cups cut fresh green beans (1-1/2-inch pieces)

1 can (14-1/2 ounces) chicken broth

1 container cherry or grape tomatoes, halved

Tarragon Dressing:

3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 garlic cloved, minced

1 tablespoon minced fresh parsley

1-1 1/2 tsp. minced fresh tarragon

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. creole or cajun seasoning

In a saucepan, cook potatoes and garlic in boiling salted water for 5 minutes. Add beans; cook 10-14 minutes longer or until vegetables are tender. Drain; discard garlic. Place vegetables in a bowl.

The original recipe says to warm the broth; pour over beans and potatoes. Cover and refrigerate for at least 2 hours, stirring several times.  I found that this made the green beans taste canned and gave them that yucky brown flavor.  So, I would suggest separating the beans from the potatoes and chilling them separately.  Definitely soak the potatoes in the broth though.  It gives them tons of flavor and keeps them from soaking up all of the dressing later.

In a small bowl, combine oil, vinegar and seasonings; mix well. Drain potatoes.  Add the green beans and tomatoes to the bowl.  Add dressing and toss to coat. Yield: 6-8 servings.

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