Directions:
- Combine mayonnaise, Dijon, vinegar, shallots, tarragon and lemon juice in a large bowl for the dressing; set aside.
- Boil potatoes in salted water for 10 minutes. Add green beans; cook until potatoes are tender when pierced, 3-4 minutes. Remove potatoes and beans; plunge the vegetables in ice water to cool. Drain, then quarter potatoes.
- Toss potatoes and green beans with dressing to coat; season with salt and pepper. Serve salad chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.45 Kcal (324 kJ) | ||
| Calories from fat | 19.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 65.54mg | 3% | |
| Potassium | 371.79mg | 8% | |
| Total Carbs | 13.11g | 4% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 1mg | 6% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.99 Kcal (318 kJ) | ||
| Calories from fat | 19.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 0% | |
| Sodium | 64.31mg | 3% | |
| Potassium | 364.81mg | 8% | |
| Total Carbs | 12.86g | 4% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 2g | 4% | |
| Vitamin C | 10.4mg | 18% | |
| Iron | 1mg | 6% | |
| Calcium | 18.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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