Layered Green Bean-red Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/2 cups mayonnaise
• 1/4 cup wine vinegar
• 3 tablespoons sugar
• 1 tablespoon dijon mustard (optional)
• 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 lbs small red potatoes
• 1 1/2 lbs fresh green beans, trimmed and cut into 1 1/2-inch pieces*
• 1 teaspoon salt
• 2 large sweet onions, cut into 1/8-inch slices and quartered

Recipe

• 1 stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.
• 2 bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. drain potatoes, and let stand 25 minutes at room temperature or until cool. cut into 1/4-inch-thick slices.
• 3 cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. drain and pat dry.
• 4 layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. repeat layers, ending with dressing. cover and chill at least 4 hours or up to 24 hours.
• 5 *2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.