Green Bean Potato Salad

• 1-1/2 pounds small red potatoes, quartered
• 1 garlic clove, peeled and halved
• 2 cups cut fresh green beans (1-1/2-inch pieces)
• 1 can (14-1/2 ounces) chicken broth
• 3 tablespoons olive oil
• 3 tablespoons cider vinegar
• 1 garlic clove, minced
• 1 tablespoon minced fresh parsley
• 1 to 1-1/2 teaspoons minced fresh tarragon
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Creole or Cajun seasoning
• Lettuce leaves, optional

1. In a saucepan, cook potatoes and garlic in boiling salted water for 5 minutes. Add beans; cook 10-14 minutes longer or until vegetables are tender. Drain; discard garlic. Place vegetables in a bowl.
2. Warm broth; pour over vegetables. Cover and refrigerate for at least 2 hours, stirring several times.
3. In a small bowl, combine oil, vinegar and seasonings; mix well. Drain vegetables; add dressing and toss to coat. Serve in a lettuce-lined bowl if desired.

red potatoes, garlic, green beans, chicken broth, olive oil, cider vinegar, garlic, parsley, tarragon, ground mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/green-bean-potato-salad/ (may not work)