Dilly Garden Potato Salad

Dilly Garden Potato Salad

Serves 6

The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving. The familiar combination of lemon and fresh dill makes this potato salad a natural side for grilled fish. Salmon is an especially good choice.

1/2	cup  extra-virgin olive oil
3	tablespoons  lemon juice
1 1/2	tablespoons  Dijon mustard
1	small shallot , minced
1/2	teaspoon  ground black pepper
8	ounces  green beans , ends trimmed and cut into 1 1/2-inch pieces
2	tablespoons  table salt
2	pounds  red potatoes , scrubbed and cut into 1 1/2-inch pieces
1/4	cup  chopped fresh parsley leaves
2	tablespoons  chopped chives
2	tablespoons  chopped fresh dill leaves

1. Whisk oil, lemon juice, mustard, shallot, and pepper together in large bowl. Reserve 1/4 cup dressing in measuring cup.
2. Bring 6 cups water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
3. Add potatoes to still simmering water. Bring back
to boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit at least 10 minutes.
4. Add parsley, chives, dill, and reserved dressing to bowl. Toss gently to combine and serve.