From the Cook
1/2
Instructions
1
Add potatoes to a medium pot and cover with water. Season water liberally with kosher salt (about 1 to 2 tablespoons) and bring to a boil.
2
While potatoes are cooking, wash green beans and trim off rough ends.
3
Once potatoes come to a boil, cook for about 8 minutes. Pierce potatoes with a fork to check for doneness. When potatoes are easily pierced, but still slightly firm, add green beans to the pot. Cook for 5 more minutes, until green beans are still crisp and potatoes are just cooked through.
4
Drain pot into a colander and rinse to stop cooking. Let potatoes and green beans cool a bit, while preparing other ingredients.
5
Dice ¼ cup red onion, slice celery into thin half-moon pieces and dice hard-boiled eggs.
6
For the dressing: Zest lemon and squeeze juice into a jar. Add in 3 tablespoons fresh, chopped dill and 1 tablespoon Dijon mustard. Add kosher salt (about 1 teaspoon) and cracked black pepper (about ¼ to ½ teaspoon). Drizzle in olive oil, add lid and shake vigorously until dressing is well combined.
7
Quarter cooked potatoes and cut green beans into 2-inch pieces. Add to a bowl with red onion, celery and hard-boiled eggs. Pour on dressing and stir to combine.
8
Taste, adjust seasoning and serve at room temperature with extra fresh dill sprinkled on top. Store leftover salad in the refrigerator in an air-tight container for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Dress Potatoes While Warm 🥔Toss the hot potatoes with the lemon dill vinaigrette immediately after cooking so they absorb the dressing better, resulting in more flavorful potatoes throughout.
- Blanch Green Beans Separately 🫘Cook green beans in salted boiling water for 3-4 minutes until tender-crisp, then shock in ice water to preserve their bright color and prevent them from becoming mushy in the salad.
- Reserve Starchy Cooking Water 💧Save a cup of the potato cooking water and use 1-2 tablespoons to thin your vinaigrette if needed, as the starch helps the dressing coat and cling to the potatoes better.
- Zest Before Juicing Lemons 🍋Always zest your lemons before cutting them in half for juice, then add the zest directly to the vinaigrette for intensified bright flavor and aromatic complexity.
- Chill Strategically Before Serving 🧊Refrigerate the completed salad for at least 30 minutes to allow flavors to meld, but remove it 10 minutes before serving to let the potatoes return to a pleasant cool temperature without being ice-cold.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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