Get ready for warm-weather picnics with this spruced-up classic favorite.
The Garden of Eating
This salad is about my favorite thing in the world lately. I made it up (though I'm sure lots of other people have, too) which gives me a special feeling of pride about how good it is.
It started with the sauce. It's so simple yet so delicious – just mayonnaise, lemon juice, fresh dill, garlic, salt and pepper. It only occurred to me as I sat down to write this post that it's actually an aioli...
Then I was thinking about potatoes and green beans. Then I thought, what if I mixed the sauce with those two things? It sounded promising...
So I steamed some Yukon Golds and blanched some green beans and tossed them with the sauce and voila, my new favorite salad was born! It's a great dish for spring and will be an even better one for summer when fresh beans and new potatoes are coming right out of the garden or the farmers' market.
One of the things I love about this hearty salad is the relative ease of putting it together but if you are in a slow food mood and have a little extra time, you could take it one step further by making your own mayo for the aioli.
Green Bean & Potato Salad With Lemon-Dill Aioli
Serves 4 as a side
For the salad
4 cups of fresh green beans, rinsed with the ends trimmed off
3 large or 4 medium potatoes, scrubbed and chopped into equal-sized cubes (I like Yukon Gold or Yellow Finn for this salad)
Tray or two of ice cubes and lots of cold water
For the aioli
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3/4 cup mayonnaise
2-3 garlic cloves, minced or pressed (go heavy if you like garlic, light if you don't!)
3-4 teaspoons fresh lemon juice3 teaspoons fresh dill, chopped