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Creamy Green Bean Potato Salad: The Perfect Summer Side Dish

This creamy green bean potato salad combines tender potatoes, crisp green beans, and a rich herb-infused creamy dressing that's perfect for picnics and BBQs. The salad gets even better as it chills, making it an ideal make-ahead dish that serves as a crowd-pleasing side for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds baby potatoes, quartered
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • 2 celery stalks, finely diced
  • Salt and freshly ground black pepper to taste
  • Optional: 2 hard-boiled eggs, chopped

Method
 

Instructions
  1. Cook the potatoes in a large pot of salted boiling water until tender but still firm, about 10-12 minutes. Drain and let cool slightly.
  2. While potatoes are cooking, blanch the green beans in another pot of boiling water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process, then drain thoroughly.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, chopped dill, and parsley until smooth and creamy.
  4. Add the slightly cooled potatoes, blanched green beans, red onion, and celery to the dressing. Gently toss until everything is evenly coated.
  5. Season with salt and pepper to taste. If using, fold in the chopped hard-boiled eggs.
  6. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. Serve chilled.

Notes

Don't overcook potatoes or green beans to prevent mushiness. Ice bath preserves green bean color and crunch. Salad tastes better the next day. For lighter version, substitute Greek yogurt for half mayonnaise.