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Patriotic Potato Salad


  • 2 pounds small baby potatoes, assorted colors
  • 1/4 pound green beans
  • 2 small baby red onions or 4 green onions, thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 teaspoons fresh tarragon, minced
  • kosher salt, to taste


  1. Fill a large saucepan full of water, bring to a boil.
  2. Rinse the potatoes, scrubbing off any dirt.
  3. Once the water is boiling, add the potatoes, reduce heat to a simmer and cook for 10 minutes.
  4. While cooking the potatoes, remove the stem end of the green bean, and snap the bean in half if they are large.
  5. When the 10 minutes is up, add the green beans to the same pot the potatoes are in.
  6. Cook for 2 minutes. Immediately drain into a colander, and rinse with very cold water. I also had a layer of ice to help stop the cooking.
  7. Let the potatoes and beans cool down about 30 minutes.
  8. Cut the potatoes in half and put both the beans and potatoes into a mixing bowl.
  9. In a small jar add the olive oil, vinegar, tarragon and dijon. Shake until creamy; about 2 minutes.
  10. Drizzle over the potato/bean mixture and lightly toss.
  11. Serve & Enjoy!

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