Creamy Green Bean Potato Salad

Creamy Green Bean Potato Salad is my favorite twist on the classic summer side. It brings together tender baby potatoes and crisp green beans, all tossed in a tangy, herby, creamy dressing that makes every bite rich and refreshing. I love serving it at barbecues, potlucks, or just as a hearty lunch—it’s filling, flavorful, and feels a little lighter than traditional mayo-loaded versions.

Why You’ll Love This Recipe

I love this salad because it’s a perfect blend of creamy, crunchy, and fresh. The green beans add a pop of color and texture, while the potatoes make it hearty enough to stand on its own. The dressing is smooth and tangy with just the right amount of herbs and acidity to balance everything out. Plus, it’s easy to make ahead, which is a lifesaver when I’m prepping for guests or packing lunch for the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes (red or yellow)

• Fresh green beans (trimmed)

• Red onion (thinly sliced)

• Fresh parsley or dill (chopped)

• Salt and black pepper

For the creamy dressing:

• Mayonnaise

• Dijon mustard

• Apple cider vinegar or lemon juice

• Olive oil

• Garlic (minced or grated)

• Optional: sour cream or Greek yogurt (for extra creaminess)

Directions

1. I start by boiling the baby potatoes in salted water until they’re fork-tender—usually about 12–15 minutes. Then I drain and let them cool slightly before halving or quartering them.

2. While the potatoes cook, I blanch the green beans in boiling water for about 2–3 minutes, then transfer them to an ice bath to keep that vibrant green color and crunch.

3. I whisk together the creamy dressing in a large bowl: mayo, mustard, vinegar or lemon juice, olive oil, garlic, and a bit of salt and pepper. If I’m using sour cream or yogurt, I stir that in here too.

4. I add the cooled potatoes, green beans, and red onion to the bowl and toss everything until it’s coated well.

5. I fold in the fresh herbs last and adjust the seasoning to taste.

6. I like to chill it for at least 30 minutes before serving so the flavors really come together.

Servings and timing

This recipe makes about 6 servings as a side dish. It takes me about 15 minutes to prep everything and 15 more to cook, so I can have it ready in roughly 30 minutes. If I make it ahead and chill it, the flavors get even better.

Variations

Sometimes I like to change things up depending on the season or what I have in the fridge:

• Add chopped hard-boiled eggs for more protein and texture.

• Use a vinaigrette instead of creamy dressing for a lighter option.

• Add cherry tomatoes or roasted red peppers for color and sweetness.

• Swap in other herbs like tarragon or basil to give it a new flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. It tastes great cold, so I usually don’t reheat it. If the salad dries out a little, I stir in a spoonful of mayo or a splash of olive oil to bring the creaminess back.

FAQs

Can I use canned or frozen green beans?

I really prefer fresh green beans for the best texture and color. Frozen can work in a pinch—just don’t overcook them. I avoid canned ones since they tend to be too soft and salty.

What kind of potatoes work best?

I always go for baby red or yellow potatoes. They hold their shape well and have a creamy texture inside. I leave the skins on for extra flavor and nutrition.

Can I make this ahead of time?

Yes, and I actually think it tastes better after a few hours in the fridge. I just give it a good toss before serving to redistribute the dressing.

How do I keep the potatoes from getting mushy?

I make sure not to overcook them. As soon as they’re fork-tender, I drain and cool them. Letting them sit too long in hot water can make them break apart.

Is this salad good for picnics or cookouts?

Absolutely. Since it doesn’t have eggs or tons of mayo, it holds up better than traditional potato salads. I keep it chilled until serving, especially on hot days.

Conclusion

Creamy Green Bean Potato Salad is the kind of side dish I never get tired of. It’s fresh, filling, and easy to throw together with just a few simple ingredients. Whether I’m serving it alongside grilled meats or just enjoying a bowl on its own, it always feels satisfying and a little special. It’s a modern take on a classic that fits any season.

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