Dijon New Potato & Green Bean Salad
Recipe type: Side Dish

  • 4 eggs
  • ½ lb. green beans (around 3 c.), snapped, large ones cut in half
  • 2 lb. new potatoes (around 6 medium-large potatoes), whole with peels
  • ½ c. thinly sliced sweet onions
  • 2 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. sherry or white wine vinegar
  • 1 tsp. dried tarragon (or 1 Tbsp. fresh)
  • Salt & pepper to taste
  • 3 Tbsp. Driftless sunflower oil
  • ⅓ c. finely sliced onion greens
  • ⅓ c. chopped celery

  1. Hard boil eggs & let cool. Bring salted water to boil in a medium sauce pan. Add green beans & blanch for about 2 minutes. Using a slotted spoon, remove them & immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes & boil until just tender, 15-20 minutes.
  2. Drain & fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt & pepper. Continue whisking while adding oil.
  3. Slice potatoes & eggs. Gently toss green beans & onions into dressing, then fold in potatoes, eggs, onion greens and celery. Serve with parsley.