Baby Red Potato & Green Bean Salad with Lemon-Dill Dressing

Grain Free & Vegan

The tastes of summer are present in this hearty side dish...fresh green beans, baby red potatoes, arugula, lemon, and fresh dill. YUM!! This comes together in under 40 minutes and tastes great served warm or at room temperature. It makes for a great option for a summer brunch or BBQ!

Baby Red Potato & Green Bean Salad with a Lemon Dijon-Dill Dressing (PRINT RECIPE)
Makes 4+ servings

Salad Ingredients:
1 pound baby red potatoes
1 pound green beans or haricots verts, ends trimmed
4 cups baby arugula 

Lemon Dijon-Dill Dressing Ingredients:
Juice and zest of one lemon
1 clove garlic, minced
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper

Directions:

1. Wash and scrub your potatoes and then place them in a large pot with a colander or steam basket and 3 cups water. Turn heat to high, cover pot, and bring to a boil.
2. Turn heat down slightly and steam potatoes for 15-20 minutes or until ALMOST cooked through but still a little hard. This time will vary depending on the size of your baby reds.
3. Toss the green beans on top of the potatoes, cover and steam for an additional 5 minutes or until the beans are bright green and crisp tender. 
4. While your potatoes and beans finish cooking, whisk together all the dressing ingredients in a large bowl and set aside.
5. Remove the potatoes and beans from heat and drain water.
6. If your baby reds are larger than bite size, I’d recommend halving or quartering the potatoes before tossing them into the dressing. If they are the really small ones, you can leave them whole.
7. Pour the potatoes and beans into the large bowl with the dressing and mix until dressing is thoroughly incorporated. 
8. Serve warm or at room temperature over a bed of arugula and enjoy!

Happy Eating!
~Billie & Jen