Late Summer Potato Green Bean Salad - Center for Nutrition Studies

Ingredients

• 1 ½ pounds unpeeled red skin potatoes, cut into ½-inch cubes
• ¾ pound fresh green beans, trimmed and halved
• 1 red bell pepper, diced small
• 1 small yellow onion, diced small
• ½ cup All-Purpose Vinaigrette
• Sea salt and black pepper to taste
• 1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon