Tarragon & Green Bean-Potato Salad

• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon minced fresh tarragon
• 1/2 a lemon, juice of
• 1 1/2 lbs red potatoes
• 1/2 lb fresh green beans, trimmed
• salt and pepper

1. Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
2. Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced, 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain, then quarter potatoes.
3. Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.

mayonnaise, mustard, white wine vinegar, shallot, tarragon, red potatoes, fresh green beans, salt

Taken from www.food.com/recipe/tarragon-green-bean-potato-salad-429243 (may not work)