Green Bean And Potato Salad

• 2 pounds Skin-on New Potatoes, In 1-inch Chunks
• 1 pound Green (and/or Yellow) Beans
• 1/4 cups Olive Oil
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 clove Minced Garlic
• 2 Tablespoons Minced Chives
• 1 Tablespoon Minced Parsley
• 1 teaspoon Dried Tarragon
• 1 teaspoon Kosher Salt
• Freshly Ground Pepper, to taste

1. Boil potatoes until just tender, drain. Cook green beans to desired doneness (I prefer them crisp, but definitely cooked), drain.
2. Meanwhile, make the dressing by whisking remaining ingredients together (or put them in a jar and shake it). Add as much of the parsley and chives as you want. Don't be afraid of the salt - potatoes need a decent amount of salt.
3. Pour dressing over warm potatoes and beans and stir to coat. Serve hot, warm, or cold. The dressing will mix with some of the bits of potato that rub off and become nice and creamy.

new potatoes, green, olive oil, lemon juice, dijon mustard, garlic, chives, parsley, tarragon, kosher salt, freshly ground pepper

Taken from tastykitchen.com/recipes/salads/green-bean-and-potato-salad/ (may not work)