Green Bean Potato Salad with Lemon Dill Dressing Recipe

Close up of green bean potato salad with fresh dill.

5 from 1 vote

Green Bean Potato Salad with Lemon Dill Dressing Recipe

This green bean potato salad with lemon dill dressing is a fresh, no-mayo side dish made with tender potatoes, crisp green beans, and a bright, herby vinaigrette. Light, flavorful, and perfect for spring and summer meals, it’s easy to make and great served warm, room temperature, or chilled.

Prep Time10

Cook Time18

Course: Salad, Side Dish

Cuisine: American

Keyword: green bean potato salad, green bean potato salad recipe, lemon dill potato salad, no mayo potato salad, potato green bean salad, potato salad with green beans

Servings:

Calories: 291kcal

Author: Leigh Harris

Ingredients

1 large Shallot finely diced
2 cloves Garlic minced
1 large Lemon zested and juiced
1 tbsp Red wine vinegar
1 tbsp Dijon mustard
1/2 tsp Kosher salt
1/2 tsp Cracked black pepper
1/2 cup Extra virgin olive oil
1 1/2 lbs Baby Yukon Gold potatoes
1 1/2 lbs Fresh green beans (haricot verts)
1/3 cup chopped Fresh dill
1/3 cup chopped Fresh Italian flat leaf parsley

Instructions

In a bowl or large measuring cup, whisk together the shallots, lemon zest, lemon juice, garlic, red wine vinegar, Dijon mustard, salt, and pepper. Then slowly whisk in the olive oil until emulsified. Set aside for the flavors to combine.
1 large Shallot, 2 cloves Garlic, 1 large Lemon, 1 tbsp Red wine vinegar, 1 tbsp Dijon mustard, 1/2 tsp Kosher salt, 1/2 tsp Cracked black pepper, 1/2 cup Extra virgin olive oil
Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender enough to insert the tip of a knife, but still holding their shape, about 12-15 minutes. Remove with a slotted spoon and set aside. Cut them in half.
1 1/2 lbs Baby Yukon Gold potatoes
In the same water, boil the green beans just until crisp-tender and bright green, 2-3 minutes. Then transfer immediately to an ice bath with a slotted spoon to stop the cooking. Drain well and pat dry with paper towels.
1 1/2 lbs Fresh green beans (haricot verts)
Place the green beans in a large bowl, add the potatoes, chopped dill, and chopped parsley. Pour the dressing over the top. Toss gently to combine. Taste and adjust seasoning as needed. Allow the salad to rest for about 15 minutes for the best flavor.
1/3 cup chopped Fresh dill, 1/3 cup chopped Fresh Italian flat leaf parsley

Notes

Salt your water well. It builds flavor from the start.
Cook time will vary depending on potato size. Smaller potatoes may take 12–15 minutes, while larger ones may take up to 20 minutes.
Toss while the potatoes are slightly warm, so they absorb the dressing.

Nutrition