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Dilled New Potato and Green Bean Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    13 minutes
  • Cook Time:

    12 minutes


1/2 lb. green beans
4 whole Small new potatoes, washed, with peel on, 8 ounces
1/4 cup extra virgin olive oil
1 tsp. grated lemon zest
1/4 cup lemon juice
1 clove garlic, minced
1/4 cup minced onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tbsp. fresh chopped dill or 1 tsp. dried dill
1 tablespoon Pine nuts, toasted
Dilled New Potato and Green Bean Salad


1. Place a steamer basket in a saucepan and heat to boil over high heat. While water is heating, wash and snap tips from beans. Cut potatoes in quarters.
2. Place vegetables in steamer basket over boiling water and steam for 8 to 12 minutes, or until a fork slides easily into a potato.
3. While beans and potatoes cook, make vinaigrette. Whisk olive oil with lemon zest, lemon juice, garlic, onion, sugar, salt, pepper, and dill.
4. When vegetables are cooked, place in a large bowl and toss gently with dressing to coat. Taste for seasoning.
5. Serve slightly warm, chilled, or at room temperature, topped with pine nuts.
Source: Hannaford fresh Magazine, March - April 2007


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 450 kcal (23%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 3 g (15%)
Cholesterol 0 mg (0%)
Sodium 310 mg (13%)
Total Carbohydrates 55 g (18%)
Dietary Fiber 12 g (48%)
Protein 18 g (30%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a