Food and Recipes Beans Green Beans Tangy Potato-Green Bean Salad 5.0 (2) 1 Review A potato-green bean salad is a nice alternative to a classic potato salad. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on February 17, 2024 Save Rate PRINT Share Close Photo: Greg Dupree; Food Styling: Torie Cox; Prop Styling: Kay Clark Active Time: 20 mins Total Time: 1 hr 20 mins Yield: 8 serves Jump to recipe Hold the mayo. This potato-green bean salad is covered in a bright, lemony dressing. The next time you're bringing the potato salad, replace the usual creamy potato salad dressing with this lively lemon-dill vinaigrette. Easy to make and easy to transport, you will love this fresh take on the picnic staple. If you are taking this to a party, chill the cooked potatoes in the dressing for 30 minutes, and then assemble the salad (with the green beans, radishes, chives, and remaining dressing) on a platter just before serving. Haricots verts are slender green beans. If you can't find them, feel free to use sugar snap peas or snow peas. Cook them for one minute, along with the potatoes. You can make the lively lemon-dill vinaigrette ahead of time and store it in a Mason jar in the refrigerator. Shake it well before using. Serve this at your next outdoor barbecue or picnic and you won't even miss the traditional potato salad covered in the mayonnaise dressing. Leftover salad is great served with cold chicken or a ham sandwich. Cook Mode (Keep screen awake) Ingredients 3 lbs. baby red potatoes (quartered or halved, depending on size) 1/4 cup plus 1 tsp. kosher salt, divided 8 oz. haricots verts (French green beans), trimmed and cut into 1 1/2-in. pieces 1 tsp. lemon zest plus 1/4 cup fresh juice (from 2 lemons) 1 Tbsp. minced shallot (from 1 shallot) 1 Tbsp. white wine vinegar 1 Tbsp. Dijon mustard 1/4 tsp. 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 Tbsp. thinly sliced chives Directions Cook potatoes: 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: Add haricots verts, and cook until beans are tender-crisp, about 1 minute. Drain and chill vegetables: Drain well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap; chill until ready to use. Make dressing: 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. Add some dressing to potatoes and green beans: Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Add radishes, dill, and remaining dressing: Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives. Rate It Print