We made this side dish as an alternative to potato salad for the Fourth of July because we were in a bit of potato salad overload. The butter here keeps the veggies nice and tasty, but isn't as rich as all the mayonnaise in a traditional potato salad. I love the addition of green and wax beans; their mild flavor goes well with the starchy potatoes. The fresh herbs (we used some from my mom's herb garden) brightened up the dish beautifully, and overall this was sort of addictive...I couldn't help snagging one more potato or wax bean! Yum.
Parsley-Dill Potatoes and Beans
Steam together scrubbed new potatoes (halved if large), green and wax beans (trimmed), and half of a small white onion (very thinly sliced). When everything is tender, transfer to a large bowl and add 1-2 T salted butter. Stir to melt the butter. Finely chop a generous handful of parsley and a few sprigs of dill (to taste). Sprinkle the herbs over the vegetables and gently stir to combine.