Description

This Green Bean and Potato Salad with Lemon Dill Vinaigrette combines tender baby red potatoes and crisp haricot verts in a zesty dressing, making it a delightful addition to any meal. With its bright flavors and simple preparation, this salad is perfect for a quick and healthy dish that everyone will enjoy.

Ingredients

Scale

3 lbs baby red potatoes, quartered or halved, depending on size
¼ cup plus 1 tsp kosher salt, divided
8 oz haricot verts, trimmed and cut into 1 ½-in. pieces
½ cup thinly sliced red onion
1 teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
¼ teaspoon black pepper
1 cup loosely packed fresh dill, chopped and divided
2 tablespoons thinly sliced chives
⅔ cup olive oil

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Instructions

In a large Dutch oven, bring potatoes, water to cover, and ¼ cup of salt to a boil over medium-high heat. Lower heat to medium-low and cook for about 8 minutes until the potatoes are fork-tender but not breaking apart.
Add the haricot verts and cook for another minute until tender-crisp.
Drain the vegetables and let them cool completely for about 30 minutes. Once cooled, transfer them to a large bowl, cover with plastic wrap, and chill until required.
In a medium bowl, whisk together the lemon zest, lemon juice, shallot, vinegar, mustard, black pepper, remaining 1 teaspoon of salt, and 1 tablespoon of chopped dill. Gradually whisk in the olive oil until the mixture is smooth.
Toss the chilled potato-green bean mixture with ½ cup of the dressing, and let it rest for 30 minutes to absorb the flavors.
Finally, add the sliced onion, remaining dill, chives, and any additional dressing to taste.

Notes

For added flavor, consider incorporating fresh herbs such as parsley or basil.
This salad can be prepared a few hours in advance, making it perfect for gatherings.
Store leftovers in the refrigerator, covered, for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 700mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg