French Potato Salad

  • This is fabulous served alongside grilled or seared tuna or halibut or pork chops. You can also add capers or olives if you like. You can also top the salad with canned tuna (I especially like the Spanish tuna packed in olive oil, which is also awesome in a Pan Bagnat).

  • For the salad:
  • 2 cups grape tomatoes, halved
    • 1 pound small red potatoes, halved
    • Kernels from 3 ears of corn (or 1 cup corn kernels)
    • 1/2 pound haricots verts, trimmed

For the vinaigrette:
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 teaspoon whole-grain Dijon mustard
  • 1/3 cup extra-virgin olive oil
Kosher salt

  • Fill a bowl with cold water and ice. set aside. Put the potatoes in a medium pot and add cold water to cover. Add a generous sprinkle of salt and heat to a boil. Boil until the potatoes are just tender but not soft, about 8 minutes. While the potatoes cook, make the vinaigrette in a large bowl: Whisk together the vinegar, tarragon, and mustard. Whisk in the oil until blended. Add the tomatoes and corn to the vinaigrette and toss to mix. Drain the potatoes (reserve the cooking water if you want to use the same water for the green beans) and add them to the mixture. Toss to mix and set aside. Cook the green beans just until bright green and tender; drain and add to the ice water to stop the cooking. Remove from the ice bath and let come to room temperature. Add the beans to the salad just before serving. (Make ahead: Refrigerate the salad and beans separately up to 2 hours. Let the salad come back to room temperature before serving, adding the green beans just before serving.)

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