Name: Dilly Garden Potato Salad
Total time: PLACEHOLDER
Ingredients: 1/2 cup extra-virgin olive oil; 3 tablespoons lemon juice; 1 1/2 tablespoons Dijon mustard; 1 small shallot , minced; 1/2 teaspoon ground black pepper; 8 ounces green beans , ends trimmed and cut into 1 1/2-inch pieces; 1 1/2 tablespoons table salt; 2 pounds red potatoes , scrubbed and cut into 1 1/2-inch pieces; 1/4 cup chopped fresh parsley leaves; 2 tablespoons chopped chives; 2 tablespoons chopped fresh dill leaves

Why This Recipe Works

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in May of 2022. For our Dilly Garden Potato Salad recipe, we dressed the potatoes and green beans while they were still hot so that they easily absorbed the dressing. Liberally seasoning the water in which the green beans and potatoes were cooked ensured that they wouldn’t taste bland. We made the dressing extra sharp to compensate for the starchiness of the potatoes—we found an extra kick of mustard and shallots reinforced the lemon juice's flavor. We reserved the herbs and a little of the dressing to add just before serving for the freshest flavor.

Before You Begin

The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving. The familiar combination of lemon and fresh dill makes this potato salad a natural side for grilled fish. Salmon is an especially good choice.

Instructions

Whisk oil, lemon juice, mustard, shallot, and pepper together in large bowl. Reserve 1/4 cup dressing in measuring cup.

Bring 2 quarts water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.

Add potatoes to still simmering water. Return to boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit for at least 10 minutes.

Add parsley, chives, dill, and reserved dressing to bowl. Toss gently to combine and serve.