Green bean potato salad a versatile side dish add ham to make the salad a meal in itself the Green bean potato salad is among the recipes that I’ve invented myself.

Ingredients

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

TARRAGON DRESSING:

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

Method 

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.

Warm broth; pour over vegetables. Cover and refrigerate for at least 2 hours, stirring several times.

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. Yield: 6- 8 servings.