Best 2 Dilly Bean Potato Salad Recipes

Dilly bean potato salad is a classic dish that combines the creamy texture of potatoes with the tangy flavor of dill and the crunch of green beans. This delicious and easy-to-make salad is perfect for potlucks, picnics, and summer barbecues. It is also a great way to use up leftover potatoes and green beans. With just a few simple ingredients and a little bit of time, you can create a dilly bean potato salad that will be the star of your next gathering.

Let's cook with our recipes!

DILLY BEAN POTATO SALAD

Dilly Bean Potato Salad image

Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

Provided by Kevin West

Categories Salad Egg Potato Side Fourth of July Graduation Backyard BBQ Dinner Lunch Mayonnaise Green Bean Dill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
6 tablespoons (or more) red wine vinegar
Kosher salt
3 pounds baby Yukon Gold potatoes
Freshly ground black pepper
1 cup (or more) mayonnaise
1 large pinch of smoked paprika
3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
1 cup Dilly Beans , cut crosswise into 2" pieces
2-3 large hard-boiled eggs, peeled, quartered
3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Steps:

Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

DILLY BEAN POTATO SALAD

Dilly Bean Potato Salad image

Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up. -Marguerite Novicke, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 14-16 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh green beans, trimmed
4 pounds red potatoes
1 medium red onion, thinly sliced and separated into rings
1 medium Vidalia or sweet onion, thinly sliced and separated into rings
1 cup chopped celery
8 dill pickles, sliced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 tablespoons minced fresh parsley
4 garlic cloves, minced
VINAIGRETTE:
3/4 cup olive oil
1/3 to 1/2 cup tarragon vinegar
1 envelope Italian salad dressing mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste

Steps:

Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside., Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. , Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic., In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.

Nutrition Facts : Calories 200 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your potato salad. Look for potatoes that are firm and free of blemishes, and use fresh dill and green onions.

Don't overcook the potatoes. They should be tender but still slightly firm. Overcooked potatoes will become mushy and fall apart in the salad.

Let the potatoes cool completely before adding the other ingredients. This will help to prevent the salad from becoming watery.

Use a light hand when dressing the salad. You don't want to overpower the flavors of the potatoes and vegetables.

Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Dilly bean potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its creamy dressing, tender potatoes, and fresh vegetables, it's the perfect way to enjoy the flavors of the season. So next time you're looking for a light and refreshing salad, give this recipe a try.