Serves: Makes 8 to 10 servings
- 2½pounds small Yukon Gold potatoes, scrubbed and halved
- 1 pound green beans, trimmed and cut into
- ¾-inch pieces
- 1 cup finely chopped celery
- ¾ cup finely chopped sweet onion
- 6 green onions, minced
Crème Fraîche–Tarragon Dressing:
- ½ cup mayonnaise (light is okay)
- ½ cup crème fraîche or light sour cream
- 3 tablespoons finely chopped fresh tarragon
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- For the dressing, whisk together the mayonnaise, crème fraîche, tarragon, lemon juice, olive oil, mustard, salt, and pepper in a medium bowl. Set aside.
- Bring a medium saucepan of salted water to a boil, add the green beans, and simmer 2 to 3 minutes, until just tender but still bright green. Drain and rinse under cold water to cool quickly. Drain well on paper towels.
- Steam the potatoes until tender when pierced with the tip of a knife, 15 to 17 minutes. When cool enough to handle (but not fully cooled), peel the potatoes and cut into 1-inch dice.
- In a large bowl, combine the potatoes (while they're still warm) with the dressing, green beans, celery, sweet onion, and green onions. Toss gently to mix.
- Cover the salad with plastic wrap and refrigerate until ready to serve, at least 30 minutes. Taste the salad again before serving, adding more salt or pepper to taste. If the salad seems a bit dry, stir in a little more olive oil before serving.