Lemon-Dill Green Bean & Baby Potato Salad
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.Advertisement
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 1/2-inch pieces. Return to the bowl; toss with 3 Tbsp. of the dressing.
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.
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.