Best Tarragon Green Bean Potato Salad Recipes

TARRAGON POTATO SALAD

Steps:

• In tightly covered container, shake all Tarragon Dressing ingredients.
• Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
• In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING

Steps:

• In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
• Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
• In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
• I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
• If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
• Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
• Garnish with freshly topped tarragon.
• Serve and Enjoy!

GREEN BEAN AND POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

TARRAGON POTATO SALAD

Steps:

• Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
• Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
• Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
• Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).

TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.