Dilly Potato Salad with Green Beans

Soaking red onion in cold water helps mellow its raw bite while leaving its appealing crunch. This easy potato salad recipe is great at room temperature or chilled. If you're not planning on serving it right away, keep the dressing separate until you're ready to serve.

Prep Time:
35 mins
Total Time:
35 mins
6 servings


  • ¼ cup finely chopped red onion

  • 8 ounces baby potatoes

  • 12 ounces string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces

  • ¼ cup chopped fresh dill, plus more for garnish, or 1 Tbsp. dried

  • 2 tablespoons olive oil

  • 2 tablespoons white-wine vinegar

  • 2 teaspoons Dijon or yellow mustard

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 3 large hard-boiled eggs, coarsely chopped (see Tip)


  1. Place red onion in a small bowl and cover with ice water. Let stand for at least 10 minutes, then drain well and set aside.

  2. Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender when pierced with a knife, 12 to 15 minutes. Add beans to the steamer basket with the potatoes; cover and continue cooking until the potatoes are soft and the beans are tender-crisp, 5 to 7 minutes more. Rinse the vegetables under cool water and drain well.

  3. Whisk dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Halve the potatoes and add to the bowl with the dressing, along with the beans, red onion, and chopped eggs. Stir gently to combine. Garnish with more fresh dill, if desired.


To make ahead: Steam green beans and potatoes (Step 2) and refrigerate for up to 2 days. Make dressing (Step 3), leaving out dill, and refrigerate for up to 2 days.

Tip: To hard-boil eggs, place cold large eggs in a single layer in a saucepan; cover with water. Set the pan over medium-high heat. When the water just begins to bubble vigorously, reduce the heat to a slight simmer; simmer for 10 minutes. Remove from the heat, pour out the hot water, and cover the eggs with ice-cold water. Let the eggs cool before peeling.

Nutrition Facts (per serving)

126 Calories
7g Fat
11g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 126
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 5g 10%
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 160mg 7%
Potassium 336mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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