Barbecue season is upon us and I don’t know about you, but I am always looking for a good salad that covers two requirements and this one fits both beautifully. A vegetable and a starch, combined in one pretty little package! It’s great for a crowd and refreshingly delicious as well. Trust me this will be a hit at your next barbecue.

INGREDIENTS
Dressing
1 tsp. lemon zest
1-1/2 Tbs. lemon juice
1-1/2 Tbs. white wine vinegar
1/2 tsp. dijon mustard
1/2 tsp. honey
1/4 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 Tbs. extra virgin olive oil
2 Tbs. chopped fresh dill
Salad
1-1/2 lbs. fingerling potatoes, cut larger ones in half
1 bay leaf
2 cloves garlic, smashed and peeled
12 oz. haricots verts (very thin green beans)
about a half pint of cherry tomatoes
1 large shallot, finely chopped
2 Tbs. extra virgin olive oil
dill sprigs and lemon slices (optional garnishes)

DIRECTIONS
Dressing
Combine the first seven dressing ingredients in a small bowl. Next, while whisking constantly, drizzle in the olive oil, until the mixture is emulsified. Then, whisk in the dill and set the dressing aside.

Salad
Place the potatoes, bay leaf and garlic in a pot, add cold water to cover slightly. Bring to a boil then, reduce the heat and simmer until the potatoes are just tender, 8-10 minutes, depending on the size of your potatoes. With a slotted spoon, remove them from the water and transfer to a large bowl. Discard the bay leaf and garlic, but keep the water to cook the green beans. While the potatoes are still hot, add about 3 tablespoons of the dressing and toss to combine.

Next, return the pot of water to a boil, add the green beans and cook for about 2 minutes or just until crisp tender. With a slotted spoon, transfer the beans to a bowl of ice water, to stop them from continuing to cook.

Sauté the shallots in the olive oil for a minute or two, then add to the potatoes. Drain the green beans, pat dry and add to the potatoes and shallots. Add the tomatoes and most of the remaining dressing. I like to hold some back, if not serving immediately. Then, when ready to serve, if it seems a bit dry, you can add more to moisten and freshen it up. Garnish with the dill and lemon slices and serve.

NOTES
Variations abound with this basic recipe. Try small red bliss potatoes, sugar snap peas or fresh corn. Try some fresh basil and parsley, the difference is always surprising and delicious. Play around with ingredients, use what you have available, you won’t be disappointed.