Author Notes: Potato salad is a classic barbecue side, and this is the one I’ve been making all summer long. I absolutely love dill (thank you Nordic roots!). Here, heaps of this under-appreciated, aromatic herb provide a freshness that’s balanced out by fluffy, creamy potatoes. Throw in some tender, slightly crisp green beans, toss it in a punchy mustard vinaigrette with some Parmigiano Reggiano, and you’ll never make mayo-laden potato salad again.
—Jill Haapaniemi
Serves: 8-10
Ingredients
-
1
pound baby potatoes, left whole or sliced in half if large
-
1 1/4
teaspoons teaspoons salt, divided
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1
pound green beans, ends trimmed
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3
tablespoons red wine vinegar
-
1
anchovy
-
1
shallot, chopped
-
2
ounces Parmigiano Reggiano
-
2
tablespoons lemon juice
-
1/2
teaspoon freshly ground pepper
-
2/3
cup freshly chopped dill
Directions
- In a large stockpot, cover potatoes with cold water. Add 1/4 teaspoon salt. Bring to a boil, reduce, and simmer 10-15 minutes until potatoes are cooked through. Using a slotted spoon, remove potatoes from water and set aside. Return water to a boil. Add green beans. Cook until just tender, 3 minutes. Drain and rinse under cold water. Chop into 1-inch pieces.
- In a food processor or blender, purée oil, vinegar, mustard, anchovy, shallot, Parmigiano Reggiano, lemon juice, remaining 1 teaspoon salt, and pepper.
- In a large bowl, toss potatoes, beans, and dill with dressing. Serve immediately or refrigerate up to 3 days.
/6715db82-ffbf-41eb-814e-fb6a9ea3954f--Screen_Shot_2016-04-04_at_4.52.27_pm.png "Potato Dill Salad 2")
Photo by jillhaap
