Potato salad is a classic barbecue side, and this is the one I've been making all summer long. I absolutely love dill (thank you Nordic roots!). Here, heaps of this under-appreciated, aromatic herb provide a freshness that's balanced out by fluffy, creamy potatoes. Throw in some tender, slightly crisp green beans, toss it in a punchy mustard vinaigrette with some Parmigiano Reggiano, and you'll never make mayo-laden potato salad again.
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