Lemon-Dill Potato Salad with Green Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender new potatoes and crisp green beans tossed in a bright lemon-dill vinaigrette, perfect for an outdoor picnic side dish. This american-inspired salads (vegetarian) ready in about 35 minutes pairs halved new potatoes, trimmed 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Lemon-Dill Potato Salad with Green Beans take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Potato Salad with Green Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved new potatoes from drying out.

Can I substitute ingredients in Lemon-Dill Potato Salad with Green Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Potato Salad with Green Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Potato Salad with Green Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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