3 scallions, white and light green parts, finely chopped
1/4 cup finely chopped fresh parsley
1 teaspoon chopped fresh tarragon
How to Make It
Cover potatoes with cold water in a large saucepan. Add 1 tsp. salt, cover and bring to a boil. Uncover, reduce heat and simmer until tender but not mushy, 10 to 12 minutes. Drain, then place in a bowl of ice water to stop cooking. Drain again. Cut each potato in half, or into quarters if they're larger.
Bring another large saucepan of water to boil, add beans and 1 tsp. salt, and cook until just tender, 3 to 4 minutes. Drain, plunge into ice water and drain again.
Make dressing: Whisk together mayonnaise and vinegar in a medium bowl. Stir in scallions, parsley, tarragon, 1/2 tsp. salt and pepper to taste.
Combine potatoes, green beans and dressing in a large salad bowl and toss gently to coat, being careful not to break up potatoes. Refrigerate for at least 1 hour, and up to 1 day, before serving to allow flavors to blend thoroughly.
I loved this salad. Very easy. The bright flavor of the vinegar really made it scrumptious. Fresh tarragon was just enough herb flavor with the scallions. I will make this again and a gain. A real winner, simple and delicious!
This is a perfect recipe to either prepare for your guests or to bring along to someone's dinner party or BBQ. It was easy to prepare with a minimal number of ingredients. I did have to add some salt to the dish to make it a little more flavorful.
I found that it took me an hour to prepare, and I had the green onions and green beans done the day before. I would think it would take a Sous-chef to prepare everything in just a half hour as was indicated.
Loved this! I had to add more salt and a little more vinegar to taste anything but the low-fat mayo I used. Letting it stand in the fridge overnight helped too. The beans add a fresh crispness that is great. Will make again.