Fingerling Potato Salad

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Fingerling Potato Salad
  • 6Servings


  • 1 pound fingerling potatoes, halved lengthwise
  • 1/2 pound green beans, trimmed
  • 1/4 cup minced shallot
  • 1/4 cup EVOO
  • 3 tablespoons white wine vinegar
  • 2 tablespoons tarrago leaves
  • 2 teaspoons Dijon mustard
  • 1 pint grape tomatoes, halved


Boil potatoes in salted water 8 minutes. Add beans; cook until potatoes are tender and beans are crisp-tender, 3 minutes. Drain; let cool. In large bowl, whisk shallot, EVOO, vinegar, tarragon and mustard. Toss with potatoes, beans and tomatoes; season.