Layered Green Bean-Red Potato Salad

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup white 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

Directions

1. 1

   Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.

2. 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. 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. 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. 5

   *2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.