Description
A tangy, adaptable potato salad with crisp potatoes, zesty vinegar dressing, and fresh herbs. Stores for days and serves 8 with inclusive, halal-friendly ingredients.
Ingredients
2 pounds red potatoes (6 medium), peeled and cubed
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup neutral oil (avocado/grapeseed)
1 can (15 oz) canned green beans, drained
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Bring 2 quarts salted water to boil in large pot
Add cubed potatoes, simmer 8–10 minutes until tender but firm
Drain potatoes immediately
Combine lemon juice, mustard, oil, salt, and pepper in large bowl until emulsified
Add cooled potatoes and green beans, toss thoroughly
Fold in chopped dill
Chill at least 2 hours before serving
Notes
Use Yukon Gold potatoes for creamier texture
Apple cider vinegar works if lemon juice unavailable
Store in airtight container up to 5 days
Pairs well with grilled chicken or crusty bread
Substitute dried dill (2 tablespoons) if fresh unavailable
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 20g
- Fiber: 2.4g
- Protein: 3g
- Cholesterol: 0mg