Tangy Potato-Green Bean Salad Recipe

Hold the mayo. 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.

Tangy Potato-Green Bean Salad
Photo: Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time:
20 mins
Total Time:
1 hrs 20 mins
8 serves


  • 3 pounds baby red potatoes (quartered or halved, depending on size)

  • 1/4 cup plus 1 tsp. kosher salt, divided

  • 8 ounces haricots verts (French green beans), trimmed and cut into 1 1/2-inch pieces

  • 1 teaspoon lemon zest plus 1/4 cup fresh juice (from 2 lemons)

  • 1 tablespoon minced shallot (from 1 shallot)

  • 1 tablespoon white wine vinegar

  • 1 tablespoon Dijon mustard

  • 1/4 teaspoon 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 tablespoons thinly sliced chives


  1. 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, and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

  2. 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.

  3. Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.

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