Greek Olive-Potato-Green Bean Salad

1 1/2 cups sliced green beans (1/2 inch) (8 oz.)
2 cups cubed (1/2 inch) peeled Yukon gold potatoes (12 oz.)
1/2 cup finely chopped red onion
4 hard-cooked eggs, chopped*
1 cup pitted Kalamata olives, quartered lengthwise
1 1/2 cups grape tomatoes, quartered lengthwise (8 oz.)
1 teaspoon chopped fresh tarragon
1/8 teaspoon pepper

3/4 cup light mayonnaise
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 tablespoon Dijon mustard
1 1/2 teaspoons red wine vinegar
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook beans in large saucepan of boiling salted water 4 to 5 minutes or until crisp-tender; remove with slotted spoon, reserving hot water in saucepan. Cool beans under cold running water; drain well.

2. Bring reserved water in saucepan to a boil over high heat. Add potatoes; boil gently 4 to 5 minutes or until tender, adjusting heat if necessary. Drain; cool under cold running water. Drain well.

3. Whisk dressing ingredients in medium bowl; gently stir in potatoes and onion until coated.

4. Arrange beans in bottom of 8 (1/2-pint) Mason jars with lids**. Layer with egg, olives, potato mixture, tomatoes, 1 teaspoon tarragon and 1/8 teaspoon pepper. (Salad can be made 8 hours ahead; cover and refrigerate.)

8 (3/4-cup) servings

PER SERVING: 200 calories, 13.5 g total fat (2.5 g saturated fat), 5 g protein, 15 g carbohydrate, 100 mg cholesterol, 560 mg sodium, 3 g fiber

TIPS *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
**Salad can be made in 11×7-inch glass baking dish, if desired.

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