Best 2 Dilly Bean Potato Salad Recipes

**Dilly Bean Potato Salad: A Refreshing Twist on a Classic Dish**

With summer in full swing, it's time to fire up the grill and enjoy some delicious outdoor meals. And what's a better way to complement your grilled favorites than with a refreshing and flavorful potato salad? Our dilly bean potato salad is a unique and tangy take on this classic dish, featuring crisp-tender green beans, crunchy red onion, and a creamy, dill-infused dressing. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next potluck or barbecue. And the best part? It's incredibly easy to make, with just a few simple steps and readily available ingredients. So gather your family and friends, fire up the grill, and let's dive into this delightful culinary journey. This article features three variations of dilly bean potato salad: a classic version, a vegan version, and a bacon-ranch version. Each recipe is accompanied by step-by-step instructions, ingredient lists, and helpful tips to ensure success. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to create this delicious dish. So get ready to tantalize your taste buds with our dilly bean potato salad – the perfect addition to any summer gathering!

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

Tips:

Choose the right potatoes: Waxy potatoes, such as red potatoes or new potatoes, hold their shape better than starchy potatoes, such as russet potatoes, making them ideal for potato salad.
Cook the potatoes properly: To prevent the potatoes from becoming mushy, boil them in salted water until they are tender but still slightly firm. Drain the potatoes and let them cool slightly before adding them to the salad.
Use a variety of vegetables: In addition to dill and green beans, you can add other vegetables to your potato salad, such as celery, carrots, or peas.
Make a flavorful dressing: The dressing is what really brings the potato salad together. Use a combination of mayonnaise, mustard, vinegar, and seasonings to create a dressing that is both tangy and creamy.
Chill the potato salad before serving: This will help the flavors to meld and the salad to become more firm.

Conclusion:

Dilly bean potato salad is a classic summer side dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste preferences. With its creamy dressing, tender potatoes, and fresh dill, dilly bean potato salad is sure to be a hit at your next gathering.