Ingredients
2 pounds red potatoes
1 pound fresh green beans, trimmed
1/4 cup red wine vinegar
4 green onions, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Place potatoes and water to cover in a large saucepan; bring to a boil over medium heat, and cook 13 minutes. Add green beans, and cook 7 minutes or until potatoes are tender; drain. Rinse with cold water. Cut each potato into 8 wedges. Whisk together vinegar and next 6 ingredients in a large bowl; add potatoes and green beans, gently tossing to coat. Cover and chill at least 2 hours.