Green Bean and Potato Salad with a Lemon-Dijon Dressing

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My Dad spends a lot of his free time in the backyard during the warmer months of the year, although instead of half-nakedly basking in the sun and doing crosswords as per usual, this year he has devoted much of his time toiling away in his new vegetable garden. I was really proud of his little backyard project when he started planting it, and especially now that the first harvest of vegetables are popping up. He’s got two types of beans growing back there, but these tender green beans were ready for picking about a week ago, so I took a commuter train back to Oakville on my day off and loaded up. The end result was this green bean and potato salad, which I was pretty pleased with, because of how well all the flavours paired with each other; both the dill and the lemony dressing compliment the potatoes nicely and the same goes for the toasted almonds and the green beans. Enjoy!

1½ teaspoons Dijon mustard
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
½ teaspoon sugar
Sea salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
½ cup sliced almonds, toasted
2 pounds new potatoes (I used a mixture of baby red and white potatoes)
½ pound green beans, blanched and cut in half
2 stalks green onion, thinly sliced
½ cup fresh dill, chopped

1. In a small bowl, whisk together the Dijon mustard, lemon juice, sugar, and a pinch of salt and pepper. Add the olive oil and whisk until incorporated. Set dressing aside for later.
2. To toast the almonds, heat a pan over low to medium heat and toss them in. Stir them frequently and keep an eye on them, because they can burn easily. Should only take a few minutes.
3. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 8-12 minutes, depending on the size. With a slotted spoon, remove the potatoes and run them under cold water until cool enough to handle. Cut potatoes in half (or quarters if they’re bigger) and set aside.
4. In the same boiling water, add the green beans and blanche for about a minute. Remove the beans from the cooking water and throw them into a large bowl filled with ice to stop them from cooking (this way they’ll retain their vibrant green colour. You could also run them under really cold water for a bit). Once cool, cut them in half.
5. In a large mixing bowl, combine the potatoes, green beans, almonds, green onions, and dill. Stir in the dressing and mix well. Season to taste with more salt and pepper. Drizzle with a touch more lemon juice and olive oil before serving.
Makes: 4 servings


3 Responses to “Green Bean and Potato Salad with a Lemon-Dijon Dressing”

  1. 1 peasoupeats July 25, 2010 at 4:20 pm

    This looks gorgeous! I’m always looking for new ways with dill, it’s such a fab herb. Definitely going to make it this week:)

  2. 2 Jay July 25, 2010 at 10:30 pm

    This Dad of yours sounds like a great guy – half naked basking in the sun doing crosswords – wow. Great way to pass the time. Oh, and the garden stuff sounds neat to.

  3. 3 Kate Solecki August 10, 2012 at 2:28 pm

    The recipe was delicious! Fresh and healthy…..I didn’t have green beans so used some freshly shelled peas instead…..YUM!

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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