French Potato Salad

French Potato Salad


3 pounds baby red potatoes (quartered or halved, depending on size)

1/4 cup plus 1 tsp. kosher salt, divided

8 ounces haricots verts (French green beans), trimmed and cut into 1 1/2-inch pieces

1 teaspoon lemon zest plus 1/4 cup fresh juice (from 2 lemons)

1 tablespoon minced shallot (from 1 shallot)

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon black pepper

1 cup fresh dill, chopped and divided

2/3 cup olive oil

2 tablespoons thinly sliced chives


Place potatoes in large pan. Add water to cover, and 1/4 cup of the salt. Bring to a boil. Reduce heat to medium-low, and cook until just fork-tender about 8 minutes. Add beans, cook about 1 minute. Drain well; cool completely, about 30 minutes.

Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Before serving, gently stir in remaining fresh dill, and remaining dressing. Sprinkle with chives.

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