Summer Potato Salad with Green Beans, Corn, Lemon, and Olive Oil / Jill Silverman Hough

Name: Summer Potato Salad with Green Beans, Corn, Lemon, and Olive Oil / Jill Silverman Hough
Ingredients: 1 3/4 pounds red or white creamer or boiling potatoes, cut into 1/2-inch wedges; 2 lemons; 1 large ear of corn; 2 cups cut green beans (1 1/2- to 2-inch pieces), ideally haricot verts (thin, French-style green beans); 2 tablespoons extra virgin olive oil, or more to taste; Salt to taste; Freshly ground pepper to taste; 2 teaspoons chopped fresh tarragon (see note)

jillhough.com

Potato salad at its best, brimming with fresh, summery flavors. A little sweet from the corn, a little tart from the lemon, it's all-around delicious.

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Ingredients

1 3/4 pounds red or white creamer or boiling potatoes, cut into 1/2-inch wedges
2 lemons
1 large ear of corn
2 cups cut green beans (1 1/2- to 2-inch pieces), ideally haricot verts (thin, French-style green beans)
2 tablespoons extra virgin olive oil, or more to taste
Salt to taste
Freshly ground pepper to taste
2 teaspoons chopped fresh tarragon (see note)