This post may include affiliate links; see our disclosure policy.
This green bean potato salad with dill is a beautiful combination of boiled red potatoes and crunchy bright green beans dressed with a tangy vinaigrette.
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. But every so often, they’re an instant hit – which was the case with this green bean potato 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 on this dill salad.
How to make green bean potato salad
Green bean potato salad is everything about summer, in a bowl. It’s a beautiful combination of boiled red potatoes, crunchy bright green beans, and fresh dill. They’re dressed with a combination of sherry vinegar, olive oil, and shallot, which mesh 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. And for a more substantial vegetarian meal, you also could add chickpeas, beans, or a hardboiled egg. We found the dill red potato combination to be pretty darn satisfying. No tweaks here.
Making green bean potato salad is easy to make! Here are the basic steps:
- Boil potatoes and green beans. Since we’re all about efficiency, we’ve used the same pot for both! You’ll start the potatoes first, and then in the last few minutes, add the green beans. In order to preserve that beautiful green color of the green beans, you’ll blanch the beans by moving them to a bath of ice water after boiling them for a few minutes. That locks in the bright green color and makes them stay crunchy instead of soft
- A simple vinaigrette. Mix together olive oil, sherry vinegar, and shallots, and salt and pepper to make an easy vinaigrette to coat the salad.
- Add feta (optional). If you’d like, serve with feta cheese crumbles! For a vegan version, it’s just as tasty without. Or try our Dill Potato Salad, which is naturally vegan using a tasty oil and vinegar dressing.
Related: Here are our best Red Potato Recipes and Green Bean Recipes!
How to grow herbs
I’m a huge dill fan, so I loved being able to use some of our home grown herbs in this dill salad. If you’re not growing your own herbs for your kitchen, we highly recommend it! Here’s all our resources on How to grow herbs. You don’t even need space for a garden: all you need is pots and a sunny ledge or step!
This green bean potato salad recipe is…
Vegetarian and gluten-free. For vegan, dairy-free and plant-based, omit the feta cheese.
Green Bean Potato Salad with Dill
This green bean potato salad with dill is a beautiful combination of boiled red potatoes and crunchy bright green beans dressed with a tangy vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 as a side 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
- 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 (optional)
Instructions
- Start a large pot of salted water to boil
- 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 the sherry vinegar to sit.
- 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).
- 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.
- In a large bowl, combine the potatoes, beans, shallot and vinegar, dill, olive oil, 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 feta cheese crumbles.
Looking for salad recipes?
Outside of this green bean potato salad with dill, here are a few of our favorite salad recipes:
- Incredible No Mayo Potato Salad
- Healthy Potato Salad with Hard-boiled Egg
- Brussels Sprout & Sweet Potato Salad
- Purple Potato Salad
- Green Bean Potato Salad
- Vegan Italian Pasta Salad
- Peach & Burrata Caprese Salad
- Strawberry Salad with Balsamic Vinaigrette
- Easy Bean Salad
- Radish Chopped Salad Recipe
- Cucumber Salad with Vinegar
- Classic Vegan Potato Salad
- Potato Salad with Old Bay & Potato Chips
Last updated: January 2020
I needed a side dish tonight that wasn’t our typical green salad – and we happened to have all of the ingredients for this (minus the shallot – which I substituted red onion for), and it was DELICIOUS!!!!! I love that the vinegar tones down the red onion – but also gives the salad some pop! Along with the feta cheese – just so good, thank you!!!