There's an ongoing debate in our family: Which is better, pasta or potatoes? While I fall firmly in the pasta camp, I'm outnumbered in this household. Don't get me wrong — I really like potatoes, it's just that I don't love them as much as everyone else does. Because of this, I'm not content to serve simple roasted potatoes or run-of-the-mill potato salad all that often. I have to keep creative to get excited about eating them.
Potato salad in particular is a wonderful dish to play with and manipulate. Fruit, vegetable and protein add-ins are practically limitless, dressings range widely from vinegary to creamy and herb pairings abound. And all of that is once you decide whether you're going for a hot or cold salad.
One of my most recent creations is this herb-loaded variation on potato salad that includes equal volumes of green beans and potatoes. A generous amount of dill, tarragon and chives adds a provocative herbaceous element as well as subtle onion and licorice flavors. The mayonnaise-and-yogurt dressing is both creamy and tangy. Like so many potato salads before it, this one is just as good on day two as on the day it was made.
This recipe has everything you love about potato salad — creamy dressing and a generous measure of fresh herbs — now with crisp, tender green beans! For a carnivorous crowd, add 4–6 crumbled slices of fried bacon.
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