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Creamy Green Bean Potato Salad

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Creamy Green Bean Potato Salad is a refreshing twist on the classic summer side, made with tender baby potatoes, crisp green beans, and a tangy herb-packed dressing. It’s hearty, fresh, and perfect for barbecues, potlucks, or meal prep.

Ingredients

    • 1.5 lbs baby potatoes (red or yellow), halved or quartered
    • 8 oz fresh green beans, trimmed
    • 1/4 cup red onion, thinly sliced
    • 2 tbsp fresh parsley or dill, chopped
    • Salt and black pepper, to taste

For the creamy dressing:

  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced or grated
  • Optional: 2 tbsp sour cream or Greek yogurt for extra creaminess

Instructions

  1. Boil baby potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
  2. Blanch green beans in boiling water for 2–3 minutes, then transfer to an ice bath to stop cooking and preserve color. Drain well.
  3. In a large bowl, whisk together mayo, Dijon mustard, vinegar or lemon juice, olive oil, garlic, and optional sour cream or yogurt. Season with salt and pepper to taste.
  4. Add the potatoes, green beans, and red onion to the bowl with the dressing. Toss to coat evenly.
  5. Fold in fresh herbs and adjust seasoning as needed.
  6. Chill for at least 30 minutes before serving to let flavors meld.

Notes

  • Add chopped hard-boiled eggs for extra protein and richness.
  • Try cherry tomatoes or roasted red peppers for added color and sweetness.
  • Swap in other herbs like tarragon or basil to change the flavor profile.
  • Use a vinaigrette instead of creamy dressing for a lighter version.
  • Rehydrate with a spoonful of mayo or olive oil if salad dries out in the fridge.

Nutrition

Find it online: https://recipesbyliza.com/creamy-green-bean-potato-salad/