Green Bean Potato Salad with Lemon Dill Dressing
Tossed with a lemon dill dressing, this green bean potato salad combines tender Yukon Gold potatoes and crisp green beans for a bright side dish.
Ingredients
- 1 large shallot finely diced
- 2 cloves garlic minced
- 1 large lemon zested and juiced
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup extra virgin olive oil
- 1 1/2 lbs baby Yukon Gold potatoes
- 1 1/2 lbs fresh green beans (haricot verts)
- 1/3 cup chopped fresh dill
- 1/3 cup chopped fresh Italian flat leaf parsley
Instructions
Make Lemon Vinaigrette:
In a bowl or large measuring cup, combine the shallots, lemon zest, lemon juice, garlic, red wine vinegar, Dijon mustard, salt, and pepper. Gradually drizzle in the olive oil while whisking steadily to form an emulsion. Let the dressing sit so the flavors meld.Boil and Halve Potatoes:
Fill a large pot with water, add salt, and bring to a rolling boil. Drop in the potatoes and cook until a knife tip slides in easily but they still hold their shape, about 12-15 minutes. Using a slotted spoon, transfer potatoes out; once cool enough, halve them.Blanch Green Beans:
Using the same boiling water, cook the green beans until they are bright green and crisp-tender, about 2-3 minutes. Immediately scoop them into an ice bath to halt cooking. Drain thoroughly and blot dry with paper towels.Toss Salad with Dressing:
Put the green beans in a large bowl, then add the potato halves, chopped dill, and chopped parsley. Pour the prepared dressing over everything. Toss gently to coat evenly. Adjust seasoning to taste. Let the salad rest for about 15 minutes before serving for optimal flavor.