4 to 6 red potatoes, unpeeled
1 pound fresh green beans
2 tomatoes, cut into wedges
1/2 red onion, chopped
1/3 cup olive or canola oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh tarragon or scant teaspoon dried tarragon
1 teaspoon salt
Freshly ground pepper to taste
Wash and cook potatoes just until tender; drain, cool, and slice. Place in large mixing bowl.
Cook beans until crisp-tender; drain and add to potatoes along with the tomatoes and onion.
Combine oil, vinegar and seasonings; pour over vegetables and gently toss to combine well. Chill for 1 hour or more to allow flavors to blend.
Makes 6 servings.