Green Bean Potato Salad

Name: Green Bean Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings.
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

Meet the Cook: I have a taste for beans and find them a great companion to potatoes. A versatile side dish - add ham to make the salad a meal in itself - this one's among the recipes that I've invented myself. I have three children, all grown. -Bea Vrsalijko, Belle Chasse, Louisiana

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

Directions

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.