I Have a Dill Problem. There, I Said It! Here Is Another Rec

Ingredience

2½ lbs small fingerling potatoes

1 lb green beans, halved

2 shallots, finely diced

1 lemon, zested and juiced

1 large garlic clove, grated

1 tbsp red wine vinegar

1 tbsp fresh oregano, chopped

1 tbsp honey

1 tbsp Dijon mustard

⅓ cup fresh dill, chopped, plus more for garnish

¾ cup extra virgin olive oil

⅓ cup capers, drained

½ cup kalamata olives

Kosher salt and cracked black pepper, to taste

Pokyny

Season a large pot of water generously with salt and boil the potatoes until just tender enough to pierce with a knife. Remove with a slotted spoon, then cook the green beans in the same water until barely tender. Immediately transfer beans to an ice bath to stop cooking. Meanwhile, whisk together shallots, lemon zest, juice, garlic, vinegar, oregano, dill, honey, and Dijon in a bowl. Season with salt and pepper, then slowly stream in olive oil. Slice potatoes lengthwise, then toss in a large bowl with the dressing, capers, and olives. Adjust seasoning, transfer to a serving dish, and finish with fresh dill and cracked pepper.