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  • Gluten Free
  • Vegetarian

Potato and Green Bean Salad with Tarragon and a Simple Salad Dressing

A yummy way to add in more vegetables into your day is by making salads, like this Potato, Green Bean, and Tarragon salad.


Not only is this salad packed with nutrients, but it’s also ready in the same time that it takes to prepare most any other salad. The main ingredient of this salad is the potatoes, it’s a starchy vegetable that I don’t use often in a salad, but love it. When I think of comfort food, potato recipes come to mind. Potatoes contain fiber, vitamin B6, vitamin C, and potassium. They are one of the most accessible vegetable picks.


Tarragon may not be too popular of a herb but there’s no reason not to eat it! It has estragole, a compound that fennel and anise also have, giving them its unique flavors. Tarragon helps to reduce blood sugar and improves sleep quality.

This vinaigrette is super simple and requires only 6 ingredients. When there’s such easy dressing recipes here, why buy store-bought? You will need some olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and a shallot. It’s easy to prepare and perfectly complements the salad!

What do I need to make this salad?

Green beans are a great source of vitamin K and folate.

Potatoes are rich in fiber and antioxidants.

Tarragon can help reduce inflammation and supports heart health.

Feta cheese is rich in calcium and protein.

Almonds fill you with vitamin E and magnesium, as well as healthy fats. 


Did you enjoy this salad? Here are some more recipe ideas!

You can make this Korean Style Cabbage Salad with Easy Dressing can be made right at home!

A Cream Cheese Bell Peppers Appetizer is the ideal starter or side.


Potato and Green Bean Salad with Tarragon and a Simple Salad Dressing

A yummy way to add in more vegetables into your day is by making salads, like this Potato Green Bean and Tarragon salad.
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Course: Dinner, Lunch
Cuisine: American
Allergy: Gluten Free, Vegetarian
Total Time: 40 minutes
Calories: 762kcal



  • 2 cups beans, green, purple, or yellow; trimmed and cut into 2-inch pieces
  • 13 small potatoes, or the equivalent in medium-sized
  • ¼ cup fresh tarragon leaves, chopped
  • ¼ cup feta cheese
  • ¼ cup almonds, slivered
  • 1 small shallot, chopped

For the Simple Salad Dressing:

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • ¾ tsp salt
  • 1 pinch black pepper


  • Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside.
    13 small potatoes,
  • While potatoes are simmering, add a couple of inches of water to a pot.  Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking.
    2 cups beans,
  • Next whisk dressing ingredients together in a small bowl and set aside.
    ¼ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 pinch black pepper, ¾ tsp salt
  • Add potatoes, beans and tarragon to a bowl.
    2 cups beans,, 13 small potatoes,, ¼ cup fresh tarragon leaves,
  • Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing.
    1 small shallot,
  • Add slivered almonds and feta and gently mix into salad.
    ¼ cup almonds,, ¼ cup feta cheese


Calories: 762kcal | Carbohydrates: 129g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 606mg | Potassium: 3189mg | Fiber: 18g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 145mg | Calcium: 201mg | Iron: 8mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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