Salatada

Potato green bean salad with lemon dill aioli

A refreshing salad combining tender potatoes, crisp green beans, and a zesty lemon dill aioli dressing for a burst of fresh flavors.

Ingredients:

4 cups fresh green beans, rinsed with ends removed
4 medium-sized Yukon Gold or Yellow Finn potatoes, scrubbed and cut into cubes
1 large bowl of ice cubes + lots of cold water
3/4 cup mayonnaise
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2-3 garlic cloves, minced or pressed (use 3 if you love garlic, 2 if you don't!)
3-4 teaspoons fresh lemon juice
3 teaspoons chopped, fresh dill

Prepare the aioli by mixing all the sauce components thoroughly. Adjust the taste as necessary. Don't worry if it tastes a little salty and garlicky – keep in mind that it will be mixed with unseasoned vegetables.
Put the diced potatoes in a steamer basket with about an inch of water underneath. Steam them covered until they are easily pierced with a fork, typically around 15-20 minutes, depending on the size of the pieces. Remove them from the steamer and let them cool slightly.
While waiting, bring a large pot of water to a boil. Add the green beans and blanch them until they are slightly tender but still vibrant green – usually about 3-4 minutes. As they cook, prepare a bowl of very cold water with ice cubes to have on hand for the blanched beans – this step is crucial to halt the cooking process (or else they might overcook). Once the beans are ready, take them out of the hot water using a slotted spoon or by pouring them into a colander. Transfer them to the ice water bath for 5 minutes to stop the cooking.
Mix the steamed potatoes, blanched beans, and the aioli together, tossing gently to ensure everything is well coated with the sauce, then serve. This dish pairs wonderfully with grilled or poached salmon, chicken, burgers, or nearly anything you like.

Use the power of AI to create your own recipes