Description
A vibrant and herbaceous potato salad featuring tender baby potatoes, crisp green beans, and a light Dijon vinaigrette. Perfect for gatherings, picnics, and fresh seasonal meals.
Ingredients
2 pounds (900 g) baby Yukon Gold potatoes, halved if large
12 ounces (340 g) fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup (75 g) thinly sliced red onion
1/4 cup (15 g) fresh parsley, finely chopped
2 tablespoons (8 g) fresh dill, finely chopped
1/4 cup (60 ml) extra virgin olive oil
2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 g) Dijon mustard
1 teaspoon (5 g) honey
1 garlic clove (5 g), minced
1/2 teaspoon (3 g) fine sea salt
1/4 teaspoon (1 g) freshly ground black pepper
Optional: 1/4 cup (35 g) toasted sliced almonds
Optional: 1/3 cup (50 g) crumbled feta cheese
Optional: 1/2 teaspoon (1 g) lemon zest
Instructions
Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 12–15 minutes until fork-tender. Drain and cool slightly.
Blanch green beans in boiling water for 3–4 minutes until crisp-tender. Transfer to ice water, then drain.
Whisk olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth.
Combine potatoes, green beans, red onion, parsley, and dill in a large bowl.
Pour dressing over warm potatoes and toss gently to coat.
Add optional toppings if desired and let rest 20–30 minutes before serving.
Notes
For best flavor, dress the salad while the potatoes are still warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow chilled salad to sit at room temperature for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes