Green Bean, Potato and Tarragon Salad
Green Bean, Potato and Tarragon Salad. This vegetarian potato salad is a must make for Spring or Summer. Tossed with peas, goat cheese, pecans and a yummy maple-dijon dressing. Gluten-Free.
Ingredients
- 12 ounces trimmed green beans, in a steamable microwave bag*
- 1 package The Little Potato Company Microwave Ready potatoes, any flavor
- 1/2 cup green peas, thawed from frozen
- 1 shallot, minced
- 1/3 cup fresh tarragon leaves, chopped
- 1/3 cup chopped pecans
- 4 ounces goat cheese, crumbled
- 1 tablespoon dijon mustard
- 1 teaspoon pure maple syrup
- 1/3 cup olive oil
- salt/pepper to season
Instructions
- Prepare the green beans according to package directions. Remove from microwave and let cool to at least room temperature (I place in the freezer after cooking for getting the temperature down).
- Remove the seasoning packet from The Little Potato Company potatoes and set aside for another use. Microwave according to package directions and let cool to room temperature. Halve and place in a large bowl.
- Add the green beans, peas, shallots, tarragon, pecans to the potatoes in the bowl.
- In a separate, small bowl, whisk together the dijon mustard and maple syrup. Slowly drizzle in the olive oil and whisk until a dressing forms. Season with salt and pepper.
- Add the dressing to the salad and toss to combine. Then add the cheese and toss once more. Serve immediately.
- If you are serving this salad later, prepare steps 1-4; then add the dressing and cheese right before serving.
Notes
*If you can't find the microwave version, you can steam or boil/blanch fresh versions. Any of The Little Potato Company creamer potatoes would be great in this salad.