A light and refreshing way to eat green beans and potatoes, this salad takes minutes to make. Tossed in a mustard dressing, these vegetables are a perfect summer side to barbeque meats. Dill adds a deliciously fresh, citrus-like finish.
20 green beans, cleaned and halved
3 russet potatoes, quartered
1/4 cup olive oil
1/2 sweet onion, sliced
2 teaspoons fresh dill
2 tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon pesto Dijon mustard*
Add the sliced onions and dill into a bowl and set aside. Bring 6 cups of water salted with 1 teaspoon Kosher salt to a boil. Drop in the potatoes and beans, boiling until the potatoes and beans are tender (approximately 15 to 20 minutes). Using a slotted spoon, remove the potatoes and beans.
Make the dressing by mixing together the oil, vinegar, salt and Dijon mustard (*if you don’t have flavored Dijon, add a teaspoon of dry basil to regular Dijon). Toss with the beans and potatoes.
Makes 2 to 4 servings.