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Recipes » Salads » Late Summer Potato Green Bean Salad
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Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).

1 ½ pounds unpeeled red skin potatoes, cut into ½-inch cubes

¾ pound fresh green beans, trimmed and halved

1 red bell pepper, diced small

1 small yellow onion, diced small

Sea salt and black pepper to taste

1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon

1 In a large pot, bring 2 quarts of water to a boil.

2 Add the potatoes and green beans, and cook over medium heat for 7 minutes or until tender.

3 Drain and rinse the vegetables under cold water. Add the vegetables to a bowl, then add the remaining ingredients.

4 Gently toss to mix well.

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