Lemon-Dill Green Bean & Baby Potato Salad

Lemon-Dill Green Bean & Baby Potato Salad

1 Review
From: Diabetic Living Magazine, Summer 2019

Pressed for time? This one-dish side combines potato salad and green beans, so all you need to add is a main dish. Use multicolored baby potatoes, if available, to add even more color to this salad. Serve this salad along with grilled chicken or fish for a healthy dinner that's full of summer flavors.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 1 teaspoon lemon zest
  • 1½ tablespoons lemon juice
  • 1½ tablespoons white-wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon honey
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • Salad
  • 1½ pounds baby red potatoes
  • 1 bay leaf
  • 2 cloves garlic, smashed and peeled
  • 12 ounces thin green beans (haricots verts) or regular green beans, trimmed and cut diagonally into 1½-inch pieces
  • 1 shallot, finely chopped ( ½ cup)
  • 2 tablespoons extra-virgin olive oil
  • Dill sprigs and lemon slices for garnish


  • Prep

  • Ready In

  1. To prepare dressing: Whisk lemon zest, lemon juice, vinegar, mustard, honey, salt, and pepper in a small bowl. Whisking constantly, drizzle in oil until the mixture has emulsified. Whisk in dill.
  2. To prepare salad: Place potatoes, bay leaf, and garlic in a pot. Add cool water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 7 to 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl. Discard the bay leaf and garlic, but retain the cooking water for cooking green beans. When cool enough to handle, cut the potatoes into ½-inch pieces. Return to the bowl; toss with 3 Tbsp. of the dressing.
  3. Place a bowl of ice water next to the stove. Return the pot of water to a boil; add green beans. Cook until just tender-crisp, about 2 minutes. Using a slotted spoon, transfer the green beans to the bowl of ice water. Discard the cooking water.
  4. Combine shallot and oil in a small skillet over medium-low heat. Let sizzle for 30 seconds, then transfer to the bowl with the potatoes. Drain the green beans; pat dry and add to the potatoes. Add the remaining dressing; toss to coat. Garnish the salad with dill sprigs and lemon slices, if desired.
  • To make ahead: Refrigerate dressing (Step 1) for up to 2 days. Whisk to re-emulsify before tossing with salad.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 216 calories; 12 g fat(2 g sat); 4 g fiber; 25 g carbohydrates; 4 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 535 IU vitamin A; 18 mg vitamin C; 43 mg calcium; 1 mg iron; 125 mg sodium; 648 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:

Reviews 1

May 21, 2019
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By: C. L. Swenson
Amazing! The dressing is very good, and when you put it with everything all together.. Perfect. Thanks for sharing. - Chase
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