My family and I regularly get together with our neighbors and we always eat well! Meats commonly found on the menu are skirt steak, brisket, or pulled pork. Gourmet salads, grilled vegetables, and other fancy sides typically accompany the main dish. Oh! And homemade pies! One neighbor is called the Pie Guy for his incredible sweet treats. We are very fortunate to have such awesome neighbors to hang out with.
A few weeks ago, we had another fabulous neighborhood gathering and I wanted to bring a new salad. I had extra green beans, fingerling potatoes, and fresh dill I needed to use. Together those sounded like they could make a tasty side dish.
Googling recipes with those ingredients, I couldn’t find one I liked so I ventured to make my own adding other ingredients I had available - tomatoes and radishes.
The neighbors loved the creation and most got second helpings. Thankfully there was some for me to take home and have the next day for Sunday lunch.
Do you have a salad with green beans and potatoes you love? I’d like to hear about it. Share your recipe with me in the comments.
To a successful, busy, AND healthy lifestyle,
Dilly Green Bean and Roasted Potato Salad
Total time: 60 minutes
For the salad:
- 4 cups fresh green beans, trimmed and cut into 1 ½ inch pieces
- ½ pound fingerling or small red potatoes
- 1 ½ cup grape tomatoes, halved lengthwise
- 2-3 radishes, halved and sliced
- 1 small shallot, diced
- Olive oil
- Salt and pepper
For the dressing:
- 3 Tbsp olive oil
- 1 ½ Tbsp red wine vinegar
- 2 Tbsp fresh dill, chopped
- 1 tsp of lemon zest
- 1 ½ tsp of lemon juice
- ¼ tsp salt
- ½ tsp pepper
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Slice potatoes about ¼ inch thick and lay out on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 15-20 minutes or until browning and tender. Set aside to cool.
- While the potatoes are roasting, blanch the green beans by first bringing a large pot of water to boil. Once boiling, add the green beans and cook for 2 minutes. Meanwhile, fill a large bowl over half way with ice, then fill with water to rapidly cool the green beans in after cooking. Drain the green beans in a colander and then add to the bowl of ice water. Let sit until cool, then drain again.
- In a large bowl combine green beans, potatoes, tomatoes, radishes, and shallot.
- In a small bowl, whisk together all the ingredients for the dressing. Pour over vegetables and toss to coat.
- Serve immediately or cover and refrigerate until ready to eat.