Potato & Green Bean Salad with capers, olives, and dill
Boil potatoes and green beans, then dress with a tangy lemon-vinegar dressing featuring shallots, herbs, and olives for a refreshing side dish.
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Cooking tools:
- Microplane
- Stove
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Ice cube tray
Ingredients
- 2½ lbs small fingerling potatoes
- 1 lb green beans, halved
- 2 shallots, finely diced
- 1 lemon, zested and juiced
- 1 large garlic clove, grated
- 1 tbsp red wine vinegar
- 1 tbsp fresh oregano, chopped
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ⅓ cup fresh dill, chopped, plus more for garnish
- ¾ cup extra virgin olive oil
- ⅓ cup capers, drained
- ½ cup kalamata olives
- Kosher salt
- cracked black pepper
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