Potato Dill Salad

By Jill Haapaniemi
April 4, 2016
1 Comments


Author Notes: 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.
Jill Haapaniemi

Serves: 8-10

Ingredients

  • 1 pound baby potatoes, left whole or sliced in half if large
  • 1 1/4 teaspoons teaspoons salt, divided
  • 1 pound green beans, ends trimmed
  • 3 tablespoons red wine vinegar
  • 1 anchovy
  • 1 shallot, chopped
  • 2 ounces Parmigiano Reggiano
  • 2 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup freshly chopped dill

Directions

  1. 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.
  2. In a food processor or blender, purée oil, vinegar, mustard, anchovy, shallot, Parmigiano Reggiano, lemon juice, remaining 1 teaspoon salt, and pepper.
  3. In a large bowl, toss potatoes, beans, and dill with dressing. Serve immediately or refrigerate up to 3 days.

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Reviews (1) Questions (0)

1 Comment

Lauren A. May 28, 2018
This recipe is delicious, but I find it needs a little editing. It mentions olive oil and mustard but does not give amounts. also worth noting, if you use 1lb. of small potatoes and 1lb. green beans, the ratio of beans to potatoes seems way off (at least to me) and results in mostly beans with some potato chunks here and there. I would recommend doubling the potatoes and making a 1.5x batch of the dressing.