Tuesday, May 26, 2009

The Dragon Herb: Potato Salad with Green Beans, Tomoatoes, & Tarragon

Tarragon, also known as "dragon herb" or "little dragon," is a lovely thing. I really only came to appreciate it last summer when I found and made a recipe for green bean and tomato salad with tarragon dressing from Food & Wine magazine. I enjoyed it so much that I’ve been experimenting with tarragon and on the lookout for recipes ever since. If you’re not cooking with fresh tarragon already, please give it a try. It’s simply wonderful! I wrote last week about a tarragon-butter sauce that's divine. Try that or try the salad (below). I’m sure you'll enjoy them both.

For some reason, back when I first made the green bean and tomato salad, I had an irresistible urge to add some potatoes to the recipe. I did, and it turned out fantastic. I like to use a combination of purple, red, and yellow potatoes and a mix of green and yellow string beans. It makes for a nice, colorful salad. If you prefer, however, you can use green beans only and whatever color potato you prefer – just stick with with smaller ones from the waxy family of potatoes.

Potato, Green Bean, & Tomato Salad
with Tarragon Dressing  PRINTABLE RECIPE

1/3 Lb small to medium purple, red, and yellow potatoes
3/4 Lb green and yellow string beans
1/3 cup extra virgin olive oil
2 medium shallots – minced
2 Tbsp chopped tarragon
kosher salt and freshly ground black pepper
1/2 pint mini pearl or grape tomatoes – halved

1. Place potatoes in a pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender – about 10 to 15 minutes. Drain and set aside to cool.
2. Bring a pot of salted water to a boil. Add the beans and cook until just tender – about 4 minutes. Drain, rinse with cold water, and set aside to continue cooling.
3. In a small bowl, whisk olive oil with shallots and tarragon, and season with salt and pepper.
4. Cut the cooled potatoes into 1-inch cubes and place in a large bowl along with the beans and tomatoes.
5. Add the dressing and toss well. Refrigerate for a few hours to allow the flavors to blend before serving.

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