Lemon-Dill Potato Salad with Green Beans

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender new potatoes and crisp green beans tossed in a bright lemon-dill vinaigrette, perfect for an outdoor picnic side dish. This American-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs new potatoes, fresh green beans, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 American cuisine 180 cal/serving

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Ingredients

1.5 lbs, halved new potatoes
8 oz, trimmed fresh green beans
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp, chopped fresh dill
1, minced garlic clove
1 tsp, divided salt
1/2 tsp black pepper

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Instructions

Step 1: Place 1.5 lbs halved new potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes until potatoes are tender when pierced with a fork. Drain and let cool slightly.
Step 2: Meanwhile, bring another pot of salted water (1/2 tsp salt) to a boil. Add 8 oz trimmed green beans and cook for 3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
Step 3: In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 4: In a large bowl, combine the warm potatoes, green beans, and 2 tbsp chopped fresh dill. Pour the lemon-dill dressing over the salad and toss gently until everything is evenly coated. Serve warm or at room temperature for a refreshing picnic side.