Creamy green bean potato salad is a fresh, satisfying twist on the classic picnic side. It combines tender potatoes and crisp green beans with a smooth, tangy dressing that’s rich without being heavy. I love making this when I want a hearty, veggie-packed salad that feels both comforting and refreshing. It’s perfect for barbecues, family dinners, or as a meal on its own.
Why You’ll Love This Recipe
I love this salad because it’s simple, flavorful, and has a great balance of textures. The potatoes are soft and creamy, the green beans add a slight crunch, and the dressing ties everything together with a pop of flavor. It’s easy to customize, and I can serve it warm, chilled, or at room temperature depending on the mood. It’s one of those dishes that tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby potatoes or Yukon golds, halved or quartered
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Fresh green beans, trimmed
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Red onion, thinly sliced
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Fresh dill or parsley, chopped
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Mayonnaise
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Dijon mustard
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Apple cider vinegar or lemon juice
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Olive oil
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Salt
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Black pepper
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Optional: garlic, hard-boiled eggs, or capers for extra flavor
Directions
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I bring a large pot of salted water to a boil and add the potatoes. I simmer them until tender, about 12–15 minutes, then drain and set aside to cool slightly.
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While the potatoes cook, I blanch the green beans in boiling water for 2–3 minutes until bright green and crisp-tender, then transfer them to an ice bath to stop the cooking.
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I whisk together the mayo, Dijon mustard, vinegar or lemon juice, olive oil, salt, and pepper in a large bowl to make the creamy dressing.
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I add the warm potatoes, green beans, red onion, and chopped herbs to the bowl with the dressing and toss gently to coat everything evenly.
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I let the salad sit for at least 15 minutes before serving, so the flavors meld. I serve it chilled or at room temperature.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25–30 minutes
Variations
Sometimes I add halved cherry tomatoes or sliced cucumbers for freshness. I’ve also made it with Greek yogurt instead of mayo for a lighter version. Crumbled bacon or chopped hard-boiled eggs make it more filling. If I want a punchier flavor, I stir in a spoonful of horseradish or a few capers.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes great cold, but if I want to serve it warm, I let it sit out for a bit or warm it gently. I don’t recommend freezing it since the dressing can separate.
FAQs
Can I use canned or frozen green beans?
Fresh works best for texture, but I’ve used frozen in a pinch. I just thaw and pat them dry before tossing into the salad.
Do I need to peel the potatoes?
No, I usually leave the skins on—especially with baby or Yukon gold potatoes. They add texture and nutrients.
Can I make this ahead?
Yes, I often make it the day before. It holds up well in the fridge and the flavors get even better after resting.
What herbs taste best in this salad?
Fresh dill and parsley are my go-tos, but chives, tarragon, or basil also work well depending on the flavor I want.
Can I make it vegan?
Absolutely. I just swap the mayo for a vegan version and double-check that the mustard is vegan-friendly.
Conclusion
Creamy green bean potato salad is a fresh, filling dish that brings together the best of both worlds—comfort food and crisp vegetables. Whether I serve it alongside grilled meat or enjoy it on its own, it always delivers flavor and texture in every bite. It’s easy to prepare, great for gatherings, and a new favorite in my salad rotation.
