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.Print
- 2 pounds red potatoes
- 1 pound green beans
- 1/4 cup fresh dill
- 1 shallot
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- 1/2 cup feta cheese crumbles
- 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 2 tablespoons 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 (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 1/2 cup feta crumbles.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.