INGREDIENTS
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1/2 cup extra-virgin olive oil
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3 tablespoons fresh lemon juice
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3 tablespoons Dijon mustard
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2 tablespoons minced shallot
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1/4 cup chopped tarragon
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1/2 pound haricots verts or green beans, trimmed
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3 baking potatoes (2 pounds), peeled and cut into 1-inch pieces
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Kosher salt
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Pepper