Slender, tender, and stunning to look at, green beans can make an ordinary potato salad into something special. Combined with freshly dug red potatoes, fresh dill, radishes and a classic vinaigrette, it’s a dish to savor.
Just having the ingredients lined up when you’re ready to start cooking is like having a still life in your kitchen.
Fresh dill is so fragrant and adds loads of flavor to any recipe. Keep it wrapped in a damp kitchen towel until you are ready to use it. This salad comes together with little effort and repays you with its fresh aromas and taste. Enjoy it at room temperature or chilled; it’s great either way.
Here’s another great dish for picnics:
Red Potato and Green Bean Salad
Ingredients
- 1 1/2 pounds small red potatoes
- 1/2 pound slender green beans, tips cut off and cut into pieces about 1 1/2 " long
- 1/2 cup finely chopped onion (white or red)
- 1/2 cup finely chopped radish
- 1/3 cup fresh dill chopped
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared dijon mustard
- 1 teaspoon fine sea salt
- freshly ground black pepper to taste
Wash the potatoes well and steam them whole in their skins until tender but not falling apart (about 15 minutes or more depending on the size of the potatoes). Let the cooked potatoes cool on a baking sheet. Add the green beans to the steamer and steam them for about 5 minutes until tender but still slightly firm. They should retain some "crunch."
While the potatoes and beans are cooling, make the vinaigrette. In a bowl, add the olive oil, vinegar, mustard, lemon juice, and salt and pepper. Whisk until well combined.
Cut the potatoes into bite-sized pieces and put them in a large bowl with the green beans. Add the onions and radishes and stir well. Add the dill and stir again. Pour the vinaigrette over the mixture and stir until the dressing is evenly distributed.
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