A fresh and simple salad that's hearty enough on its own or the perfect partner to your favourite main.
fingerling potato and green bean salad with dill
  • Serves 4Servings


  • 1 pound fingerling potatoes, halved
  • 2 teaspoons coarse salt, divided
  • 1/2 pound green beans, trimmed
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 small clove garlic, minced
  • 3 tablespoons fresh dill, chopped


In medium pot, cover potatoes with cold water and add 1 teaspoon salt. Bring to boil over medium-high heat and cook for 8-10 minutes, or until easily pierced with a knife. Add green beans and cook for 1 more minute, until beans are just tender.

Drain and immediately drizzle with vinegar. Cool slightly, add remaining ingredients, toss well to coat. Refrigerate until ready to serve, a minimum of 2 hours, to allow flavours to combine.