Potato, Cucumber and Dill Salad

Also featuring my favorite green bean, the haricot vert.  This great summer picnic salad 

is another great recipe from The New Vegetarian Epicure


  • 1 ½ # small red potatoes (walnut sized)
  • 1 # haricots verts
  • 1 English cucumber
  • ½ cup fresh dill, finely chopped
  • 1-2 shallots, finely chopped
  • 2 T olive oil
  • 2 T lemon juice
  • 1 t Dijon mustard
  • Kosher salt and fresh ground pepper, to taste


Bring 2-3 inches of water to boil in a pot with steamer insert.

Scrub potatoes, halving those that are larger. Steam for 10-15 minutes or until tender. Transfer to a bowl and cool.

Top and tail haricots verts and steam (same pot is fine) for about 5 minutes. Transfer out of pot and cool.

Halve cucumber lengthwise and scoop out seeds. Slice about ¼-inch thick.

Chop shallot and add to a mixing or serving bowl. Add the dill, Dijon, olive oil, lemon juice and a bit of salt and pepper and mix to combine.

Add the potatoes, green beans and cucumber and toss gently to coat. Refrigerate for an hour or so to set the flavor. Adjust seasoning as needed and serve.