French Potato and Green Bean Salad with Dill Vinaigrette
Tender baby potatoes and crisp green beans tossed in a bright dill vinaigrette with briny olives and fresh herbs.
Ingredients
- 1 pound baby gold or red potatoes
- 8 ounces green beans sliced into 1½-inch segments
- ½ cup Dill Vinaigrette
- ½ cup Castelvetrano olives halved
- 1 tablespoon chopped chives, parsley, or tarragon
- ½ teaspoon minced garlic
- Salt and black pepper to taste
Instructions
Boil Potatoes:
Place potatoes in a large sauté pan and pour in cold water to cover by 2 inches. Set over medium-high heat and bring to a boil, then season with 1 teaspoon salt. Lower heat to medium and simmer until potatoes are easily pierced with a fork, roughly 20 minutes.Transfer Potatoes:
Use a spider or slotted spoon to move potatoes to a bowl; let cool slightly.Blanch Green Beans:
Add green beans to the boiling water and cook until tender-crisp, about 3 minutes. While they cook, prepare an ice water bath.Cool Green Beans:
Transfer green beans to the ice bath using a spider or slotted spoon; cool completely. Drain and spin dry.Toss Potatoes in Vinaigrette:
In a large mixing bowl, whisk the Dill Vinaigrette. Halve the still-warm potatoes by cutting or tearing, then add them to the vinaigrette and toss to coat evenly.Combine All Ingredients:
Add green beans, olives, chosen herb (chives, parsley, or tarragon), and garlic; toss to combine. Adjust seasoning with salt and pepper as needed.