Potato Salad with Green Beans + Dill

This is one of my favorite potato salads. I'm not sure where or when I started making it, but it definitely wasn't while I was growing up. My mom would make the traditional American potato salad which consisted of potatoes, hard-boiled egg, mayonnaise, onion and salt and pepper. That was it. And that's what I knew of potato salad as a kid. And that's what I liked as a kid. But that was the 70s. And at some point between then and now I started making this salad, with fresh dill, olive oil and scallions (and sometimes green beans). While this salad is nothing new really, it was definitely new to me at one time and I never looked back. I've had French, German and Italian potato salads and they're all similar to this. And in doing a little research I found there is a shroud of mystery behind the origin of the americanized version with mayo. Germany introduced the potato salad, and France introduced mayonnaise, somehow they found their way together in what became an American classic. So even though I grew up on the mayo and egg version, this is my favorite. I think it tastes fresher and no doubt it's healthier. And this tastes even better refrigerated overnight. So it's a good make-ahead side dish. Recipe below. Hope you enjoy!


Potato Salad with Green Bean + Dill

  • Potatoes, 1 1/2 lbs
  • Green beens, 1/2 lb
  • 2 tablespoons fresh dill, chopped
  • 3 scallions, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste

Cut potatoes into 1" pieces, in large pot place the potatoes and cover with cold water and add a bit of salt. Bring to a boil and let simmer for an additional 10-15 minutes until just tender. Strain the potatoes and set aside to cool. To blanch the green beans, fill a large pot with water and bring to a boil, add 1/2 teaspoon salt. Add the fresh green beans and cook for 4-5 minutes until just tender. Scoop the beans out with a slotted spoon and rinse under cold water.

To make the vinaigrette, whisk together mustard and vinegar, slowly whisk in the olive oil, add salt and pepper to taste.

In large bowl combine the green beans, dressing, dill and scallions. Gently fold in the potatoes to combine.

Serve at room temp.