Description
Creamy green bean potato salad is a hearty, veggie-packed side dish that blends tender potatoes and crisp green beans with a tangy, creamy dressing. It’s flavorful, comforting, and perfect for picnics, potlucks, or everyday meals.
Ingredients
- 1.5 lbs baby potatoes or Yukon golds, halved or quartered
- 8 oz fresh green beans, trimmed
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill or parsley, chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: 1 clove garlic, minced; 2 hard-boiled eggs, chopped; 1 tablespoon capers
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and simmer for 12–15 minutes, or until fork-tender. Drain and set aside to cool slightly.
- While potatoes cook, blanch green beans in boiling water for 2–3 minutes until crisp-tender. Transfer to an ice bath, then drain well.
- In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar or lemon juice, olive oil, salt, and pepper to make the dressing.
- Add the warm potatoes, green beans, red onion, and fresh herbs to the bowl. Toss gently until evenly coated.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Add cherry tomatoes, sliced cucumbers, or chopped hard-boiled eggs for extra freshness or protein.
- Use Greek yogurt instead of mayo for a lighter version.
- Mix in bacon, capers, or a bit of horseradish for bold flavor twists.
- Leave potato skins on for added texture and nutrients.
- Make ahead for better flavor—it’s even tastier the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
