01
Step 1
Place the potatoes in a large saucepan and cover with cold water. Add half the salt and bring to a boil.
Lemon-Dill Potato Salad with Green Beans
Tender potatoes and crisp-tender green beans tossed in a bright lemon, olive oil, and fresh dill dressing.
This refreshing potato salad combines tender potatoes, green beans, red onion, and fresh dill in a simple lemon dressing. Served warm or at room temperature, it makes a flavorful side for grilled fish, roasted vegetables, or a light lunch.
By Jentezen Reed, Ph.D.
October 15, 2026
Blue Regions contributor
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Difficulty
Easy
About this recipe
Potatoes and green beans make a satisfying combination, especially when tossed with dressing while the potatoes are still warm. The lemon adds freshness, dill contributes a delicate herbal flavor, and Dijon mustard helps bring the dressing together. This salad is easy to prepare ahead and works well alongside a range of vegetable and protein dishes. Choose small waxy potatoes when possible because they hold their shape after cooking.
What you'll need
Ingredients
Servings
4
- 1.5 lb
- 8 oz
- 0.25 small
- 3 tbsp
- 2 tbsp
- 1 tsp
- 2 tbsp
- 1 tbsp
- 0.5 tsp
- 0.25 tsp
- 1 tsp
Let's cook
Step-by-step instructions
02
Step 2
Reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.
03
Step 3
Meanwhile, bring a separate saucepan of water to a boil. Add the green beans and cook for 3 to 4 minutes, until bright green and just tender.
04
Step 4
Drain the green beans and rinse briefly under cool water to stop the cooking. Drain well and set aside.
05
Step 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dill, parsley, remaining salt, and black pepper.
06
Step 6
Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Let them steam dry for about 2 minutes.
07
Step 7
Add the green beans and sliced red onion to the warm potatoes. Pour the dressing over the vegetables and toss gently until evenly coated.
08
Step 8
Let the salad rest for 5 to 10 minutes so the potatoes can absorb the dressing. Taste and adjust the seasoning if needed.
09
Step 9
Sprinkle with optional lemon zest and extra dill before serving warm or at room temperature.
Nutrition
Nutritional information
Calories
265
Protein
6g
Carbohydrates
39g
Fat
10g
Fiber
6g
Kitchen notes
Notes
Nutrition values are estimates per serving. Use a Dijon mustard labeled gluten-free if required. Cooking time depends on the size and variety of the potatoes. The salad can be refrigerated in an airtight container for up to 3 days; allow it to sit briefly at room temperature and toss before serving.
Tips
Cut larger potatoes into evenly sized pieces so they cook at the same rate. Add the dressing while the potatoes are still warm to help them absorb the flavor. Cook the green beans until just tender and bright green, then cool them briefly to prevent overcooking. Taste the salad before serving and add more lemon juice or dill if needed.
Substitutions
Use fresh chives or parsley in place of some of the dill. Replace red onion with sliced spring onions for a milder flavor. Whole-grain mustard can replace Dijon mustard, though it will give the dressing a slightly different texture. For extra protein, add drained white beans or chickpeas.
Serving suggestions
Serve warm or at room temperature with grilled fish, baked chicken, roasted vegetables, or a lentil dish. Add a fresh tomato salad for a simple lunch. Garnish with extra dill and a little lemon zest just before serving.
Related reading
More from Blue Regions
Our Editorial Standards
Blue Regions reviews recipes and related content before publication and makes corrections or updates when needed. Nutrition information, where provided, is an estimate and may vary. We may use AI tools to assist with writing and visual content. Some images may be AI-generated illustrations rather than photographs of the actual dish. We remain responsible for the content we publish.
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