Yield: 8 Servings

Ingredients

1 1/2 lb small red potatoes;
-quartered
1 clove garlic; peeled/halved
2 c fresh green beans; in 1 1/2"
- pic
14 1/2 oz chicken broth
Tarragon Dressing:
3 tb olive oil; or veg. oil
3 tb cider vinegar
1 clove garlic; minced
1 tb fresh parsley; minced
1 to 1 1/2tsp. fresh tarragon;
- minced OR
1/4 to 1/2 tsp. dried tarragon
1/2 ts ground mustard
1/2 ts salt
1/4 ts pepper
1/4 ts Creole or Cajun seasoning
lettuce leaves; optional

Instructions

In a saucepan, cook potatoes and garlic in boiling salted water for 5
minutes. Add beans; cook 10-14 minutes longer or until vegetables are
tender. Drain: discard garlic. Place vegetables in a bowl. Warm broth; pour
over vegetables. Cover and refrigerate for at least 2 hours, stirring
several times. In a small bowl, combine oil, vinegar and seasonings; mix
well.
Drain vegetables; add dressing and toss to coat. Serve in a lettuce-lined
bowl if desired.

Yield: 6-8 servings.