Imagine a vibrant, fresh salad that transforms ordinary vegetables into a mouthwatering masterpiece in just 30 minutes! This Green Bean Potato and Dill Salad is not just another side dish – it's a flavor explosion that will elevate your summer meals from ordinary to extraordinary. With its perfect blend of crisp green beans, tender baby potatoes, and bright, aromatic dill, this recipe is about to become your new go-to crowd-pleaser that looks like it came straight from a gourmet restaurant kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 2 cups baby potatoes, halved
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of trimmed green beans, 2 cups of halved baby potatoes, 1/4 cup of chopped fresh dill, 1/4 cup of olive oil, 2 tablespoons of lemon juice, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the halved baby potatoes and cook for about 10 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, prepare the green beans. After the potatoes have cooked for 10 minutes, add the trimmed green beans to the pot. Continue to cook both the potatoes and green beans together for an additional 5 minutes, until the green beans are bright green and tender-crisp.
- Once the vegetables are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This will help preserve their vibrant color and crisp texture.
- In a large mixing bowl, combine the cooked green beans and potatoes. Add the chopped fresh dill, olive oil, and lemon juice. Season with salt and pepper to taste.
- Toss the salad gently to coat the vegetables evenly with the dressing. Be careful not to mash the potatoes.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This will enhance the overall taste of the dish.
- Serve the Green Bean Potato and Dill Salad warm or at room temperature, garnished with additional dill if desired. Enjoy your fresh and flavorful salad!
Tips
- Choose fresh ingredients: Select crisp green beans and small, waxy baby potatoes for the best texture and flavor.
- Don't overcook: The key to a perfect salad is maintaining the vegetables' vibrant color and crisp-tender texture. Watch your cooking time carefully - green beans should be bright green and potatoes just tender.
- Ice bath alternative: If you don't want to rinse with cold water, prepare an ice bath to immediately stop the cooking process and preserve the vegetables' crispness.
- Let flavors meld: Allowing the salad to sit for 5 minutes after dressing helps the ingredients absorb the lemon and olive oil, intensifying the overall taste.
- Serve temperature flexibility: This salad is delicious both warm and at room temperature, making it perfect for picnics, potlucks, or make-ahead meal prep.
- Customize your dressing: Feel free to experiment with adding minced garlic, Dijon mustard, or a splash of white wine vinegar to personalize the dressing.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
