1 lb red skin potatoes, cut into bite-sized pieces
1 1/2 cup (1 1/2 inch) green beans
2 cups shredded Spanish black radish
for the dressing:
1 1/2 tablespoon Dijon
3 tablespoons tarragon vinegar
3 tablespoons extra virgin olive oil
freshly ground black pepper
Boil the potatoes in a large pot of water until fork-tender. Add the green beans for the last 2 minutes of cooking. Drain and allow to cool to room temperature. Toss with the radish. Set aside.
Whisk together dressing ingredients. Drizzle over salad and toss to coat.