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Uptown Picnic Potato Salad

Posted by Peggy on September 7, 2009

Uptown Picnic Potato Salad
Recipe: Uptown Picnic Potato Salad


  • 1 1/2 pounds small redskin potatoes, washed and quartered
  • 3 cups green beans, trimmed
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh chopped tarragon (or pinch of dry tarragon)
  • 1/2 fennel bulb, stalks removed, halved and very thinly sliced (1 heaping cup)
  • 1/2 small red onion, thinly sliced
  • 3/4 cup nicoise or pitted kalamata olives


  1. Cover potatoes with 2-inches cold salted water. Bring to a boil, reduce heat slightly and cook 7-9 minutes or just fork-tender. Do not overcook the potatoes as they will continue to soften as they cool in the vinaigrette.
  2. Meanwhile whisk the vinegar, oil, Dijon and tarragon together. After draining the potatoes, immediately toss them into the vinaigrette.
  3. In another pot, bring salted water to a boil. Blanch the green beans unti crisp-tender, 3-5 minutes. Drain and immediately immerse in ice-cold water. When well-chilled, drain again and pat dry.
  4. Add beans, fennel, onion and olives to salad. Season to taste with kosher salt and freshly ground pepper.

Time: 35 minutes

Number of servings (yield): 6-8

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