Fingerling Potato Salad

Ingredients:

• 1 lb. fingerling potatoes, halved length-wise
• 1/2 lb. green beans, trimmed
• 1/2 cup shallot, minced
• 1 pint grape tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 tbsp. white wine vinegar
• 2 tbsp. tarragon leaves
• 2 tsp. Dijon mustard

Directions:

1. Boil potatoes in salted water, about 8 minutes. Add green beans and cook until potatoes are tender and beans tender-crisp, about 3 minutes. Drain, let cool.
2. In a large bowl, whisk together shallot, extra-virgin olive oil, vinegar, tarragon, and mustard. Toss with potatoes, beans, and tomatoes. Serve cool, not cold, or at room temperature.

Submitted by Anna Restivo