Potato salad is a classic barbecue side, and this is the one I've been making all summer long. I absolutely love dill (thank you Nordic roots!). Here, heaps of this under-appreciated, aromatic herb provide a freshness that's balanced out by fluffy, creamy potatoes. Throw in some tender, slightly crisp green beans, toss it in a punchy mustard vinaigrette with some Parmigiano Reggiano, and you'll never make mayo-laden potato salad again.
baby potatoes, left whole or sliced in half if large
1 1/4 teaspoons
teaspoons salt, divided
green beans, ends trimmed
red wine vinegar
freshly ground pepper
freshly chopped dill
In This Recipe
In a large stockpot, cover potatoes with cold water. Add 1/4 teaspoon salt. Bring to a boil, reduce, and simmer 10-15 minutes until potatoes are cooked through. Using a slotted spoon, remove potatoes from water and set aside. Return water to a boil. Add green beans. Cook until just tender, 3 minutes. Drain and rinse under cold water. Chop into 1-inch pieces.
In a food processor or blender, purée oil, vinegar, mustard, anchovy, shallot, Parmigiano Reggiano, lemon juice, remaining 1 teaspoon salt, and pepper.
In a large bowl, toss potatoes, beans, and dill with dressing. Serve immediately or refrigerate up to 3 days.