Lemon-Dill Green Bean and Baby Potato Salad
Prep Time
Cook Time
Number of Servings
What you'll need:
- 1 tsp. lemon zest
- 1½ Tbsp. lemon juice
- 1½ Tbsp. white-wine vinegar
- ½ tsp. Dijon mustard
- ¼ tsp. honey
- 3 Tbsp. extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1½ pounds baby red potatoes
- 2 cloves garlic, smashed and peeled
- 1 bay leaf
- 12 ounces thin green beans (haricots verts) or regular green beans, trimmed and cut diagonally into 1½-inch pieces
- 1 shallot, finely chopped (½ cup)
What to do:
- Whisk lemon zest, lemon juice, vinegar, mustard, honey, salt, and pepper in small bowl. Whisking constantly, drizzle in oil. Whisk in dill.
- Place potatoes, bay leaf, and garlic in a pot and bring to a boil, then reduce heat and simmer until the potatoes are tender, 7 to 10 minutes. Transfer the potatoes to a large bowl. Discard the bay leaf and garlic but retain the cooking water for cooking green beans. Cut the potatoes into ½ inch pieces. Return to the bowl; toss with 3 Tbsp. of dressing.
- Place a bowl of ice water next to the stove. Cook green beans for about 2 minutes. Transfer the green beans to the ice water.
- Combine shallot and oil in a skillet over medium heat. Let sizzle for 30 seconds, then transfer to the bowl with potatoes. Drain the green beans; pat dry and add the potatoes. Add the remaining dressing, toss to coat.
- Enjoy!
