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Picnic Potato Salad

Ingredients:

Dressing:

1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons honey mustard
1 1/2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried tarragon
1/4 cup red wine vinegar
1/2 cup olive oil

1 1/2 pounds boiling potatoes pled and cut into 3/4 inch cubes
1 1/2 pounds sweet potatoes (or yams) peeled and cut into 1/4 inch cubes
1 pound green beans cut into 1/2 inch pieces
1 small red onion diced
1/2 cup snipped fresh clines
salt and freshly ground pepper to taste

Directions:

In a blender or food processor process all dressing ingredients until thick and fairly smooth.
Cook boiling potatoes and sweet potatoes or yams in salted boiling water until tender about 11 minutes.
Drain and let cool.
Cook green beans in salted boiling water until crisp-tender about 4 minutes. Drain under cold water.
In a large bowl combine potatoes green beans red onion and chives.
Toss with dressing.
Add salt and pepper.