Tarragon & Green Bean-Potato Salad - cooking recipe

Ingredients

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

Preparation

Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
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.
Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.