Warm Or Cold Potato Garden Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 lbs new potatoes
• 1 lb fresh french haricots vert, trimmed, cut in 1-inch pieces
• 1 small zucchini, trimmed, cut in 1/2-inch pieces (optional)
• 2 scallions, sliced thin (or about 4 tbls. chopped chives)
• 2 hard-boiled eggs, sliced (or chopped)
• 1/4 cup fresh parsley, finely chopped
• 1/3-2/3 cup mayonnaise
• 1/8-1/4 cup plain yogurt
• 2 -4 tablespoons whole grain mustard (dijon is good)
• 3 -6 tablespoons red wine vinegar (or 2 tbls. red wine vinegar and 1 tbls. balsamic vinegar)
• 1/4-1/2 teaspoon fresh ground black pepper (or more to taste)
• 1 -2 tablespoon fresh tarragon, finely chopped (or 1/2 tsp. dried, chopped fine)
• chives (to garnish)

Recipe

• 1 place the potatoes in a pot. cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. cook about 15-20 minutes, or until tender when pierced with a fork. drain, rinse under cold water.
• 2 meanwhile, bring another pot of salted water to a boil. cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. strain them and rinse and drain in colander with cold water to stop the cooking process.
• 3 in bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. use the larger amount for lots of creamy dressing.
• 4 peel potatoes, cut into bite size chunks(1/2"-1"),.
• 5 place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. garnish with chopped chives and serve warm or cold.
• 6 note:.
• 7 if serving cold the next day, make a little more dressing and add some in when ready to serve. the potatoes absorb alot of the liquid and the salad may be a little dry.