Ingredients
1/3
cup tarragon vinegar
1/4
cup olive or vegetable oil
1
tablespoon chopped fresh or 2 teaspoons dried tarragon leaves
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon coarsely ground pepper
1
clove garlic, finely chopped
3/4
pound green beans
10
to 12 new potatoes (1 1/2 pounds), cut into fourths
1/4
cup water
1/4
cup chopped red onion
1
small yellow bell pepper, coarsely chopped (1/2 cup)
Preparation
In tightly covered container, shake all Tarragon Dressing ingredients.
Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.
