Prep Time
Cook Time
Number of Servings

What to do:

  1. Whisk lemon zest, lemon juice, vinegar, mustard, honey, salt, and pepper in small bowl. Whisking constantly, drizzle in oil. Whisk in dill.
  2. Place potatoes, bay leaf, and garlic in a pot and bring to a boil, then reduce heat and simmer until the potatoes are tender, 7 to 10 minutes. Transfer the potatoes to a large bowl. Discard the bay leaf and garlic but retain the cooking water for cooking green beans. Cut the potatoes into ½ inch pieces. Return to the bowl; toss with 3 Tbsp. of dressing.
  3. Place a bowl of ice water next to the stove. Cook green beans for about 2 minutes. Transfer the green beans to the ice water.
  4. Combine shallot and oil in a skillet over medium heat. Let sizzle for 30 seconds, then transfer to the bowl with potatoes. Drain the green beans; pat dry and add the potatoes. Add the remaining dressing, toss to coat.
  5. Enjoy!

Lemon-Dill Green Bean and Baby Potato Salad

Low Fat Vegetarian
Nutrition Facts

What you will need:

  • 1 tsp. lemon zest
  • 1½ Tbsp. lemon juice
  • 1½ Tbsp. white-wine vinegar
  • ½ tsp. Dijon mustard
  • ¼ tsp. honey
  • 3 Tbsp. extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 1½ pounds baby red potatoes
  • 2 cloves garlic, smashed and peeled
  • 1 bay leaf
  • 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)