A lovely summer salad with new potatoes, green beans and ripe cherry tomatoes. The salad dressing is made with olive oil, white wine vinegar, mustard and tarragon. This salad can be served warm or cold. It is one of my favourite salads!
1 person made this
500g new potatoes, with skin
250g green beans
300g cherry tomatoes, halved
40ml olive oil, or to taste
3 tablespoons white wine vinegar
2 tablespoons wholegrain mustard
1 teaspoon dried tarragon
1 teaspoon honey (optional)
salt and pepper, to taste
1 shallot, very finely chopped
Method Prep:5min › Cook:25min › Ready in:30min
Boil the potatoes in their skins in lightly salted water for about 8 to 10 minutes. They are ready if you can pierce them with a fork. Drain and set aside. Once they have cooled down, cut them into slices or in half.
In the meantime also cook the green beans until al dente so they still remain bright green and have a bit of a crunch, about 3 to 5 minutes. Drain and rinse under cold water; set aside.
Place the tomatoes, cooked potatoes and green beans in a serving bowl.
Whisk olive oil, wine vinegar, mustard, tarragon, honey, salt and pepper together in a bowl or a jug. Add very finely chopped shallot and set aside for 10 minutes.
Pour the dressing on top of the salad; toss ingredients and serve.