This herby potato salad is a fresh take on a traditional creamy one. Because it has no mayo or eggs it’s perfect for a summer picnic – or in this case, a summer tea party.
It was served on my Mom’s tomato-ware by a silver spoon that’s been in the family. The light and lemony vinaigrette lets the flavour of the dill, potatoes and green beans shine. Side note, I recently discovered that whipping softened goat cheese with plain greek yogurt and a squirt of mayo makes a good creamy dressing. But try this one too. I’m not sure where the original recipe came from but it’s evolved over the years into the simple one below. It’s a family favourite. -bvox
Potato and Green Bean Salad with Lemon Dill Dressing
6 cups new potatoes, cut into same size pieces
1 cup green beans, chopped into bite size pieces
2-3 scallions, thinly sliced
1 to 2 cloves garlic, minced
1 tablespoon fresh dill, minced
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon dijon mustard
1 teaspoon lemon zest
¼ cup freshly squeezed lemon juice
¼-½ cup extra virgin olive oil
1 tablespoon chives, chopped finely
Place potatoes in large pot of boiling water. Cook 10 to 12 minutes or until tender. Drain and let cool.
While potatoes are cooking, blanch the beans in boiling, salted water for 1 minute, then transfer to a ice bath to stop the cooking and to keep them green.
For the dressing place garlic, dill, salt, pepper, mustard, lemon zest, lemon juice and oil in a small bowl or glass jar with a tight fitting lid. Whisk together or shake vigorously in jar. Taste and adjust seasoning. Sometimes a small squirt of honey is needed, or more oil. Once happy with the dressing, pour it over the potatoes, beans, and green onions; toss gently. Garnish with chives. Allow to chill for at least 30 minutes.