One of the things I love most about gardening is that it helps me be get creative in the kitchen. The green beans in my garden have been growing well this season, and here I add them to an addicting potato salad, caper dill potato salad.
Bountiful produce tends to push you as a home cook. For me, I love to find new ways to use familiar ingredients; it keeps things interesting at dinner time.
The snap of the green beans adds welcome texture to this potato salad that I didn’t even know I wanted in my potato salad. The star of the sauce is capers along with some fresh dill (from the garden!). The combination of these ingredients makes an addictively good yet simple dish.
Like I said, this recipe is simple, and hence easy to make. The hardest part for me was waiting for the potatoes to cool so I could mix in the sauce and devour!
Variations to the Caper Dill Potato Salad with Green Beans recipe:
- Mayo: I know some people hate mayo in their potato salad. You could use all Greek yogurt, the mayo just makes it richer.
- Make a vinaigrette instead: If you don’t want a creamy sauce at all, try olive oil and lemon juice or white wine vinegar in place of the mayo and Greek yogurt.
- Herbs: Dill and capers are a great combo, but you could try other herbs here too. Try parsley, oregano, or tarragon.
- Make it Vegan: My first choice would be using vegan mayo for both the mayo and Greek yogurt. The vinaigrette option listed above would also be vegan.
- Potato Size: The larger potato bites give this dish visual appeal, but you could certainly cut smaller cubes and reduce the cooking time.
- 2 lb Yukon gold potatoes, cut into ¾ inch cubes (or baby potatoes halved or quartered depending on size)
- 3 cups green beans, trimmed and cut into 1 inch pieces
- ½ cup each: mayo and Greek yogurt
- 3 garlic cloves, minced
- 2 TBS fresh minced dill
- 2 TBS capers, minced
- 1 TBS Dijon mustard
- 2 tsp white wine vinegar
- ½ tsp each: salt and black pepper
- Place potatoes in a steamer basket. Bring about 1 inch of water to a boil and place the steamer basket over the water for 10 minutes.
- Add the green beans to the steamer basket on top of the potatoes and steam for another 5 minutes. Transfer the potatoes and green beans to a bowl and let them cool for about 30 minutes.
- Meanwhile mix together the mayo, Greek yogurt, garlic, dill, capers, Dijon, white wine vinegar, salt and pepper. Taste test the sauce and adjust seasonings if necessary.
- Mix the caper dill sauce into the cooled potatoes and green beans. Serve.
Recipe inspired by Food Network.
