Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs baby potatoes (I like a blend of red, yellow, and purple potatoes)
  • 1/2 lb green beans, halved (I especially like the thin haricots verts if you can find them)
  • 1/4 medium red onion, halved lengthwise and sliced into long strands
  • 2-3 medium dill pickles, finely diced (or 1/4-1/3 cup capers or minced cornichons)
  • Additional fresh dill, optional (as needed)
  • Optional: 3 eggs
  • 2 Tbsp red wine vinegar
  • 3 Tbsp balsamic vinegar
  • 1/3 cup olive oil
  • 1 Tbsp dijon mustard
  • 1-2 Tbsp fresh dill
  • salt and pepper to taste (be generous!)

Instruction

  • Prepare an ice bath (a bowl of water filled with ice and cold water)
  • Wash and scrub potatoes. Place potatoes in a large saucepan and fill with enough water to cover potatoes by 1 inch. Bring to a boil over medium heat. Boil 5-8 minutes, or until potatoes can be pierced fairly easily with a sharp knife. Use a slotted spoon and transfer potatoes to the ice bath.
  • Bring the water in the saucepan back up to a boil. Add green beans and cook for 2 minutes. Using tongs or a slotted spoon, transfer green beans to the ice bath to stop the cooking process.
  • If using eggs, bring the water back up to a boil. Add eggs and cook 6-7 minutes (for a soft-cooked egg). Transfer eggs to ice bath.
  • Thinly slice potatoes (about 1/4 inch thick) and place in a large bowl. Transfer green beans, onions, and pickle to the bowl with the potatoes. If using eggs, peel eggs and chop them up (the yolks will likely still be soft. This is great!). Add them to the bowl with the other salad ingredients.
  • Add vinaigrette ingredients to a small lidded jar and shake to combine. Taste and add additional salt and pepper as desired.
  • Pour enough dressing to coat the potato salad well. Taste and add additional salt, pepper, or fresh dill as desired. Refrigerate until ready to serve.
  • Refrigerate any leftover vinaigrette in the refrigerator.