If you’re looking for a dish that sings with bright, fresh flavors and comforting textures, the Potato and Green Bean Salad with Fresh Herbs and Lemon-Dijon Dressing Recipe is here to delight your taste buds. This vibrant salad combines tender little potatoes and crisp green beans with a zesty, herbaceous lemon-Dijon dressing that’s simply irresistible. It’s elegant enough for a dinner party but easy enough for a quick weeknight meal, making it a versatile favorite that brightens up any table.
Ingredients You’ll Need
The beauty of this salad lies in its simple, fresh ingredients that come together in perfect harmony. Each component adds an important note—from the earthiness of potatoes and the snap of green beans to the bright herbs and the tangy dressing that lift the entire dish.
- 1.5 pounds little potatoes: Small potatoes cook quickly and offer a creamy, tender bite that’s the backbone of this salad.
- 8 ounces French or green beans: These add a fresh crunch and lovely green color, balancing the mellow potatoes.
- 2 eggs (hard boiled): Adds richness and a protein boost with a creamy texture that complements the veggies.
- Salt & pepper (to taste): Simple seasonings that enhance every flavor in the dish.
- 1/4 cup olive oil: Creates a smooth, luscious base for the dressing with a fruity undertone.
- 1 tablespoon lemon juice + zest from 1/2 lemon: Provides a bright, citrusy punch that wakes up the salad.
- 2 teaspoons Dijon mustard: Adds subtle heat and depth to the dressing for a little zing.
- 1 tablespoon fresh chives (chopped): Brings a mild onion flavor and fresh green flecks throughout.
- 1 tablespoon fresh parsley (chopped): Lends a clean, herbaceous note to balance richer ingredients.
- 1 tablespoon fresh dill (chopped): Imparts a delicate, slightly sweet flavor that pairs beautifully with lemon.
- 1 clove garlic (minced): Gives the dressing a subtle savory kick without overpowering.
How to Make Potato and Green Bean Salad with Fresh Herbs and Lemon-Dijon Dressing Recipe
Step 1: Prepare the Vegetables and Eggs
Start by giving your little potatoes a good wash and then cut them in halves to speed up cooking and ensure even tenderness. Boil them in salted water for about 15 minutes, or until a fork easily pierces them. At the same time, steam or boil your green beans until they’re tender but still have a little snap—about 2 minutes if you’re steaming. While those cook, hard boil your eggs: drop in cold water, bring to a boil, then simmer gently for 8 minutes for that perfect creamy yolk center. Once done, drain everything and let cool enough to handle comfortably.
Step 2: Whisk Up the Lemon-Dijon Dressing
While the potatoes and beans cool, whisk together the olive oil, fresh lemon juice and zest, Dijon mustard, minced garlic, and a pinch of salt and pepper. If you have a jar with a lid, just toss everything inside and shake vigorously. The dressing is where all the magic begins: the lemon’s brightness, the mustard’s tang, and the garlic’s kick come together to make this salad unforgettable.
Step 3: Cool and Assemble
Make sure the potatoes have cooled for at least 15 minutes—this step is crucial so they don’t absorb the dressing too quickly and become mushy. Once cooled, add the green beans and peeled, quartered hard-boiled eggs to the potatoes. Pour the dressing over everything and toss gently but thoroughly. Taste and season with additional salt and pepper if it needs a little extra love.
How to Serve Potato and Green Bean Salad with Fresh Herbs and Lemon-Dijon Dressing Recipe
Garnishes
For a little extra flair and texture, sprinkle some toasted slivered almonds or crispy shallots on top just before serving. A fresh wedge of lemon adds a pretty touch and invites guests to add a final squeeze for an extra dose of brightness.
Side Dishes
This salad is a perfect match with grilled chicken or fish, offering a fresh counterpoint to smoky, savory mains. It also shines on a buffet table alongside crusty bread and a selection of cheeses for a light, satisfying meal.
Creative Ways to Present
Serve this salad in a large rustic bowl for a casual family-style meal, or plate individually with a sprig of dill and a drizzle of extra dressing for a refined look. You can even use hollowed-out tomatoes or bell peppers as edible bowls for a colorful party presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This potato and green bean salad stores beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even more after a few hours, making it an excellent dish to prepare in advance.
Freezing
Because of the fresh herbs and delicate dressing, freezing this salad is not recommended; the texture of the potatoes and green beans can suffer, and the herbs may lose their vibrant flavor.
Reheating
If you prefer to enjoy it warm, you can gently reheat the potatoes and beans before tossing with the dressing and adding the hard-boiled eggs. Otherwise, this salad is just as delightful served chilled or at room temperature.
FAQs
Can I use other types of potatoes?
Absolutely! While little potatoes work wonderfully for their creamy texture and quick cooking time, fingerlings or baby Yukon Golds are great alternatives that maintain a nice firmness.
What if I don’t have fresh herbs?
Fresh herbs truly make this salad sing, but if you only have dried ones, use about a third of the amount and add them to the dressing so their flavors have a chance to soften and blend.
Can I make this salad vegan?
Yes! Simply omit the eggs and ensure your Dijon mustard is vegan-friendly. You might add some toasted nuts or chickpeas for extra protein and texture.
Is it okay to use a different mustard?
Dijon provides a smooth, slightly spicy flavor that complements the lemon beautifully, but whole grain or spicy brown mustard can add a different, delicious twist if you prefer.
How do I keep the green beans bright and crisp?
Steaming or boiling the beans just until tender-crisp and then immediately plunging them into ice water helps preserve their vibrant color and crunchiness.
Final Thoughts
With its perfect balance of creamy potatoes, crisp green beans, and a lively lemon-Dijon dressing bursting with fresh herbs, this Potato and Green Bean Salad with Fresh Herbs and Lemon-Dijon Dressing Recipe has quickly become one of my all-time favorites. Whether you’re looking for a standout side dish or a light main, this salad brings freshness, ease, and unbeatable flavor to your plate. Give it a try—you might find yourself reaching for it again and again!
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Potato and Green Bean Salad with Fresh Herbs and Lemon-Dijon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Potato and Green Bean Salad featuring tender boiled potatoes, crisp green beans, and hard-boiled eggs, tossed in a zesty lemon-Dijon dressing with fresh herbs. Perfect as a light meal or side dish for any occasion.
Ingredients
Salad Ingredients
- 1.5 pounds little potatoes, cut into halves
- 8 ounces French or green beans, steamed or boiled
- 2 eggs, hard boiled
- Salt & pepper, to taste
Dressing Ingredients
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Zest from 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Cook the vegetables and eggs. Boil the little potatoes for about 15 minutes until tender. Steam or boil the green beans until tender-crisp, approximately 2 minutes if using a microwave steaming bag. Hard boil the eggs by boiling them for 8 minutes.
- Prepare the dressing. While the potatoes and beans are cooking, combine olive oil, lemon juice, lemon zest, Dijon mustard, fresh chives, parsley, dill, minced garlic, and salt and pepper in a jar. Shake well to mix all dressing ingredients thoroughly.
- Cool the potatoes. After boiling, allow the potatoes to cool for at least 15 minutes to ensure they are ready for the salad assembly without becoming mushy.
- Assemble and toss the salad. In a large bowl, combine the cooled potatoes, steamed green beans, and peeled, chopped hard-boiled eggs. Gently toss the ingredients with the dressing until well coated. Adjust seasoning with extra salt and pepper if needed.
Notes
- Boil potatoes with skin on for better texture and nutrients; peel if desired before assembling.
- You can substitute fresh herbs with dried herbs in lesser quantity if fresh are unavailable.
- For a vegan version, omit eggs or replace with chickpeas for protein.
- This salad is best served chilled or at room temperature.
- Use fresh lemon juice and zest for the best flavor in the dressing.
