Potato Salad with Lemon Dill Vinaigrette
This Potato Salad with Lemon Dill Vinaigrette is a bright, fresh side dish with tender potatoes, fragrant dill and a zesty lemon dressing.
Servings: 6
Ingredients
- 1½ pounds baby potatoes red and yellow mix
- ½ pound fresh green beans
- 5 stalks celery
- ¼ red onion
- 4 eggs hard-boiled
- 1 lemon
- 3 tablespoons fresh dill
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- Kosher salt
- Cracked black pepper
Instructions
- 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.
- While potatoes are cooking, wash green beans and trim off rough ends.
- 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.
- Drain pot into a colander and rinse to stop cooking. Let potatoes and green beans cool a bit, while preparing other ingredients.
- Dice ¼ cup red onion, slice celery into thin half-moon pieces and dice hard-boiled eggs.
- 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.
- 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.
- 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.