Tangy Green Bean and Potato Salad (No Mayo)
Baby red potatoes and crisp-tender haricots verts tossed in a bright lemon dill vinaigrette with Dijon, shallot, and fresh herbs. No mayo, no fuss, and better the longer it sits. Make it the night before and it is ready when you are.
Servings: 8 servings
Calories: 296kcal
Ingredients
- 3 lbs baby red potatoes (quartered or halved, depending on size)
- ¼ cup plus 1 tsp kosher salt, divided
- 8 oz haricot verts (French green beans), trimmed and cut into 1 ½- in. Pieces
- ½ cup thinly sliced red onion
- 1 teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)
- t tablespoon minced shallot (from 1 shallot)
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- ¼ teaspoon black pepper
- 1 cup loosely packed fresh dill, chopped and divided
- 2 tablespoon thinly sliced chives
- ⅔ cup olive oil
Instructions
- Bring potatoes, water to cover, and ¼ cup of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook until just fork-tender but not falling apart, about 8 minutes. Add haricots verts, and cook until beans are tender-crisp, about 1 minute.
- Drain and chill vegetables: Drain well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.
- Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
- Add some dressing to potatoes and green beans: Gently toss together potato-green bean mixture and ½ cup of the dressing, and let stand 30 minutes.
- Add onion, dill, chives and remaining dressing.
Nutrition
Calories: 296kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 3594mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 2mg