Ingredients
Scale
- 1 pound baby gold or red potatoes
- 8 ounces green beans, cut into 1½-inch pieces
- ½ cup Dill Vinaigrette
- ½ cup castelvetrano olives, halved
- 1 tablespoon chopped chives, parsley, or tarragon
- ½ teaspoon minced garlic
- Salt and black pepper to taste
Instructions
- Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil. Season with 1 teaspoon salt.
- Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes.
- Transfer potatoes to a bowl and set aside to cool slightly.
- Add green beans to boiling water and cook until crisp-tender, about 3 minutes.
- Prepare an ice water bath and transfer green beans to cool completely. Drain and spin dry.
- In a large mixing bowl, whisk the Dill Vinaigrette. Cut or tear potatoes in half and add to the vinaigrette; toss to coat.
- Add green beans, olives, herbs, and garlic; toss to combine. Season with salt and pepper.
Notes
- Use fresh dill for the best flavor.
- Adjust seasoning to your preference.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Turkish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg