This recipe is a modified version of the Summertime Potato Salad in our Recipes for Living cookbook. With fresh green beans in abundance this time of year, this version makes a colorful and tasty accompaniment to your favorite grilled chicken recipe. We have paired it here with a Tandoori-style chicken recipe in the August 2004 issue of Bon Appetit magazine.
(Makes 4 servings – 1 cup each)
1 pound Yukon Gold potatoes
1 cup fresh green beans, trimmed and cut in half
1/2 red pepper, chopped
1/4 cup finely chopped green onion
1 tablespoon capers
1 tablespoon finely chopped fresh tarragon
Salt and pepper to taste
Steam potatoes about 7 minutes. Slice while warm. Steam or microwave green beans about 2 minutes. Combine potatoes, green beans, red pepper, green onions, capers and tarragon in a bowl. Season with salt and pepper. Toss with Vinaigrette below. Serve warm or chill and serve cold.
Vinaigrette for Summertime Potato Salad
2 tablespoons tarragon vinegar
2 tablespoons white wine
2 tablespoons olive oil
Combine vinegar, wine and oil. Pour over salad.