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Cook potatoes in a pot of boiling, salted water until tender, about 10 minutes. Add haricots verts; cook 2 minutes; drain and set vegetables aside.
Whisk together Dijon, oil, vinegar, honey, and tarragon in a large bowl. Season vinaigrette with salt and pepper. Add warm potatoes and beans; toss to coat.
Nutrition Information
Per serving- 170 cal; 7g total fat (1g sat); 0mg chol; 108mg sodium; 25g carb; 4g fiber; 3g protein (5g sugars)
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