Late Summer Potato Green Bean Salad - Center for Nutrition Studies
With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
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
- black pepper
- 1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon
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