Tangy Potato-Green Bean Salad Recipe

Southern Living Staff
Updated

Yields: Serves 8

Active time: 20 minutes

Total time: 1 hour 20 minutes

Ingredients

  • 3 pounds baby red potatoes (quartered or halved, depending on size)

  • 1/4 cup plus 1 tsp. kosher salt, divided

  • 8 ounces haricots verts (French green beans), trimmed and cut into 1 1/2-inch pieces

  • 1 teaspoon lemon zest plus 1/4 cup fresh juice (from 2 lemons)

  • 1 tablespoon minced shallot (from 1 shallot)

  • 1 tablespoon white wine vinegar

  • 1 tablespoon Dijon mustard

  • 1/4 teaspoon black pepper

  • 1 cup loosely packed fresh dill, chopped and divided

  • 2/3 cup olive oil

  • 1/2 cup thinly sliced radishes (about 3 radishes)

  • 2 tablespoons thinly sliced chives

Directions

  1. Bring potatoes, water to cover, and 1/4 cup of the salt to a boil in a large Dutch oven over medium-high. 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 well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

  2. 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.

  3. Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.