Potato Salad

Chicken, Green Bean & Potato Salad

Potato salad at a picnic, BBQ or family reunion is a staple and sometimes there might even be a few varieties of it on the table. This salad is a great variation of a traditional potato salad and unlike those salads that are mayonnaise based, this has a dill vinaigrette dressing to add a burst of fresh flavor. This potato salad is best made a day ahead and left to develop flavors overnight.

As seen on KARE 11 on 7/21/2015

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  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl, toss together the potatoes, garlic, red onion and green beans with ¼ cup olive oil.
  • 3. Spread out on a parchment lined baking sheet and bake for 20-25 minutes or until potatoes are tender.
  • 4. Remove vegetables from oven and cool completely.
  • 5. Place the roasted garlic, lemon juice, white wine vinegar, green onions, mustard, honey, dill, red pepper flakes, salt and black pepper into a blender and blend for 2-3 minutes.
  • 6. Slowly pour the remaining ¼ cup olive oil into the blender while it's running for another 2 minutes until all the oil is incorporated.
  • 7. Place the roasted potatoes, red onion slices, green beans, bacon, chicken, celery and parsley into a large bowl.
  • 8. Pour some dressing over the potato salad, toss to coat and refrigerate at least 1 hour.
  • 9. Right before serving drizzle with additional dressing to desired taste.