One of my favorite summer salads is potato. And there are so many varieties of this summertime favorite. Some I have tried--not worth retrying, but this one is rather tasty. There are 200 calories per serving for this yummy salad and a serving is 3/4 cup. So this is not as healthy as eating a dish of veggies, but not too bad when planning a fun BBQ.
1 1/2 cups sliced green beans (1/2")
2 cups cubed (1/2" peeled Yukon gold potatoes
1/2 cup finely chopped red onion
4 hard-cooked eggs, chopped
1 cup pitted Kalamata olives, quartered lengthwise
1 1/2 cups grape tomatoes, quartered lengthwise
1 teaspoon fresh tarragon, chopped
1/8 teaspoon pepper
3/4 cup light maynnaise
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 tablespoon Dijon mustard
1 1/2 teaspoons red wine vinegar
1/2 teaspoon fresh tarragon, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1. Cook beans in large saucepan of boiling salted water 4 to 5 minutes or until crisp tender; remove with slotted spoon, reserving hot water in saucepan. Cool beans under cold running water; drain well.
2. Bring reserved water in saucepan to a boil over high heat. Add potatoes; boil gently 4 to 5 minutes or until tender, adjusting heat if necessary. Drain; cool under cold running water. Draiin well.
3. Whisk dressing ingredients in medium bowl; gently stir in potatoes and onion until coated.
4. Arrange beans in bottom of bowl. Layer with egg, olives, potato mixture, tomatoes, 1 teaspoon tarragon and 1/8 teaspoon pepper. (Salad can be made 8 hours ahead; cover and refrigerate.)