Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette

Those of us raised by southern mothers might have grown up with Green Beans and Potatoes on the table come hot, dripping summertime evenings. Add a plate of heavy sliced tomatoes (well-salted, thank you) and a pan of cornbread with lots of butter, please, and that was dinner. Who needed meat? For the past few years, warm weather brings on the need to re-create that dish with my own twists and turns. Those often include tossing in whatever other vegetables I have on hand, turning it all into a salad, and whipping up a frisky vinaigrette I doubt my mom would ever have added. She might have thrown in a piece of chopped bacon or a tablespoon or two of bacon grease into the pot for flavor, though, now that I think about it. Oh, and that bacon grease never saw the inside of a refrigerator either. (We all lived.)

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