Potato Dill Salad

1. 1

   In a large stockpot, cover potatoes with cold water. Add 1/4 teaspoon salt. Bring to a boil, reduce, and simmer 10-15 minutes until potatoes are cooked through. Using a slotted spoon, remove potatoes from water and set aside. Return water to a boil. Add green beans. Cook until just tender, 3 minutes. Drain and rinse under cold water. Chop into 1-inch pieces.

2. 2

   In a food processor or blender, puree oil, vinegar, mustard, anchovy, shallot, Parmigiano Reggiano, lemon juice, remaining 1 teaspoon salt, and pepper.

3. 3

   In a large bowl, toss potatoes, beans, and dill with dressing. Serve immediately or refrigerate up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.