Green Bean, Potato, and Dill Salad

SonjaSalads12 Comments


Green Bean, Potato, and Dill Salad

After weeks of watching our garden expectantly, our green beans are finally here!  We jumped at the first opportunity to use them with a new recipe idea.

Sometimes, recipes don’t work out on the first try, requiring a bit of tweaking (or a lot, like this one). But every so often, they’re an instant hit – which was the case with this salad. We loosely based it on a green bean salad from The Herbal Kitchen, made a few of our own adaptions, and gave it our preliminary taste test. The verdict? Perfect. No tweaking needed.

I’m a huge dill fan, so I loved being able to use some of our own in this dish. I found the combination of sherry vinegar, olive oil, and shallot to be a perfect blend – none of the flavors were too distinctive, but all meshed together into an understated but delicious meld. Feel free to adjust to your taste as necessary, or try other types of oil, vinegar, cheese, or herbs (the original recipe called for basil and parmesan, which would also be tasty!). And for a more substantial vegetarian meal, you also could add chickpeas, beans, or a hardboiled egg.

But we found this combination to be pretty darn satisfying. No tweaks here.

Green Bean, Potato, and Dill Salad
Serves: 6 as a side
What You Need
  • 2 pounds red potatoes
  • 1 pound green beans
  • ¼ cup fresh dill
  • 1 shallot
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • ½ cup feta cheese crumbles
What To Do
  1. Start a large pot of salted water to boil
  2. Meanwhile, wash the potatoes and chop them into bite-sized pieces. Wash the green beans and chop off the ends. Coarsely chop the fresh dill. Finely chop the shallot, then place it in a small bowl with 2 tablespoons sherry vinegar to sit.
  3. When the water comes to a boil, place the potatoes in boiling water for a total of about 14 minutes. Prepare a bowl of ice water for the green beans (see next step).
  4. In the last 2 to 3 minutes of cooking the potatoes, add the green beans and let them cook until just tender and still bright green. After the 2 to 3 minutes, immediately remove the beans from the water and place them into the bowl of ice water (this stops the cooking, allowing them to stay green and crisp). Drain the potatoes and allow to cool before assembling the salad.
  5. In a large bowl, combine the potatoes, beans, shallot (with vinegar), dill, 2 tablespoons olive oil, 1 teaspoon kosher salt, and a good amount of fresh ground pepper. Stir to combine; taste and add more oil, vinegar, salt, or pepper to taste. Serve sprinkled with ½ cup feta crumbles.


12 Comments on “Green Bean, Potato, and Dill Salad”

  1. Gjesso

    Looks perfect for our 4th of July meal. (I think you have to take out what is in the ( ) in the 2nd paragraph) Thanks for sharing!

    1. Sonja

      Wow, how long will you have to wait for green beans? And I felt like we had so long to wait in Indiana when compared to the southern US! Hang in there! :)

  2. Jamie Fahrner

    We must have been on the same wave length on Thursday! We had a dinner of salads and this is very similar to one that I made! I found some hidden dill in the garden, a few new potatoes from my hills and green beans from my school garden. We must need a cooking date if we are making identical food!

    1. Sonja

      How funny! Your salad sounds beautiful, and I love that all of your ingredients were personally sourced! I’d love a garden food cooking date! :)

  3. Kita

    Love green beans! They were my favorite after school snack in high school and I still cherish every time I get to eat them (which is rare cuz the BF hates them! Tragic, I know). This salad looks beautiful and sounds great! I wish I could have a forkful right now.

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