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.

Green Bean Potato Salad | Dill salad | Dill red potatoes

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.

Cutting green beans

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!

Green Bean Potato Salad with Dill | How to grow herbs

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.

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Green Bean Potato Salad with Dill


  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 as a side 1x

Description

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.


Ingredients

Scale
  • 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

  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 the 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 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.
  6. Serve sprinkled with feta cheese crumbles.
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Green bean potato salad, Dill salad, Dill red potatoes

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Last updated: January 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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12 Comments

  1. 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!

  2. I’m a big fan of dill as well, especially in potato salads. I really want to try this one, maybe as a side for some ruby trout? :)

    1. 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! :)

  3. 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. 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! :)

  4. 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.