With the summer heat blasting the West, hot food is less appealing. Both hot in temperature and hot in spiciness seem inappropriate. But I needed to make use of some of the season’s great produce from the farmer’s market. I love potato salads in the summer, who doesn’t? This time I tried a cool herb taste to counter the heat and humidity, the often overlooked French herb tarragon. Very tasty, and with the combination of potatoes and beans, quite substantial.
1 C green beans, steamed and cut into 1-2 in pieces
1 C yellow wax beans, steamed and cut (if unavailable, just double the green beans)
1 C cooked chickpeas
1 C cooked kidney beans
5-10 waxy potatoes, cooked and quartered
2 C grape, cherry, or pear tomatoes, halved or quartered
1 shallot, chopped
3 T chopped fresh tarragon
salt and pepper
In a small bowl, cover shallots with the vinegar and allow to marinate for 10 minutes while prepping the other ingredients. Combine all ingredients in a large bowl and toss to combine. When shallots are done, pour off the vinegar and add to salad. Chill, or serve at room temperature by itself or on a bed of salad greens.
For best results, steam potatoes and beans and allow to cool slightly, just enough to handle. They will better soak up the flavors when warm.
This is a great dish to show off the varied types and colors of small tomatoes!
The amounts of vegetables and beans are approximate. Depending on the size of the potatoes, how many servings you want, and your preferences, increase or decrease the amounts, or adjust the proportions. You may want more shallots or tarragon, or a splash of tarragon vinegar.