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Top-down look at potato and green bean salad with dill sprigs, black olives, and Dijon mustard dressing.

French Potato and Green Bean Salad with Dill Vinaigrette

Warm potato and green bean salad with briny olives and fresh dill vinaigrette, ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 120
Ingredients Method

Ingredients
  

  • 1 pound baby gold or red potatoes
  • 8 ounces green beans cut into 1½-inch pieces
  • ½ cup Dill Vinaigrette
  • ½ cup Castelvetrano olives halved
  • 1 tablespoon chives, parsley or tarragon chopped
  • ½ teaspoon minced garlic
  • Salt and black pepper to taste

Method
 

  1. Boil Potatoes:

    Place potatoes in a large sauté pan and pour in cold water to submerge by 2 inches. Set over medium-high heat and bring to a boil; then add 1 teaspoon salt. Lower heat to medium and simmer until easily pierced with a fork, roughly 20 minutes.

  2. Transfer Potatoes:

    With a spider or slotted spoon, move potatoes to a bowl and let them cool a bit.

  3. Cook Green Beans:

    Put green beans into the still-boiling water and cook until tender-crisp, about 3 minutes. Meanwhile, fill a bowl with ice and water.

  4. Ice Green Beans:

    Using a spider or slotted spoon, transfer green beans into the ice bath and chill fully. Drain and dry in a salad spinner.

  5. Toss Potatoes in Vinaigrette:

    In a large bowl, whisk the Dill Vinaigrette. Halve the still-warm potatoes (cut or tear them) and add to the vinaigrette; toss to coat evenly.

  6. Mix All Ingredients:

    Add green beans, olives, chopped herb (chives, parsley or tarragon), and garlic; toss to mix. Adjust seasoning with salt and pepper as desired.