Creamy Green Bean Potato Salad – Perfect Summer Side Dish Recipe

This creamy green bean potato salad is the ultimate summer side dish that combines tender potatoes, crisp green beans, and a rich, herb-infused dressing. Perfect for picnics, family reunions, or backyard BBQs, this make-ahead salad gets even better as it chills, allowing the flavors to meld together beautifully.

What makes this potato salad stand out is the perfect balance of textures – the creamy potatoes, the crunchy green beans, and the velvety dressing create a symphony of flavors that will have everyone asking for seconds. It’s a versatile dish that pairs wonderfully with grilled meats, sandwiches, or can even stand alone as a light lunch.

Ingredients

• 2 pounds Yukon Gold potatoes, cubed
• 1 pound fresh green beans, trimmed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 2 celery stalks, diced
• Salt and black pepper to taste
• 1/4 teaspoon paprika (optional)

Step-by-Step Instructions

Step 1: Prepare the potatoes by washing and cutting them into 1-inch cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 10-12 minutes until fork-tender but not falling apart.

Step 2: While potatoes are cooking, prepare an ice bath by filling a large bowl with cold water and ice. Blanch the green beans by boiling them in salted water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to the ice bath to stop the cooking process.

Step 3: Drain the potatoes well and spread them on a baking sheet to cool completely. This prevents them from becoming mushy when mixed with the dressing.

Step 4: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and seasonings. Stir in the fresh herbs until well combined.

Step 5: In a large mixing bowl, combine the cooled potatoes, blanched green beans, red onion, and celery. Gently fold in the creamy dressing until everything is evenly coated.

Step 6: Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to develop. Garnish with additional fresh herbs before serving.

Expert Tips

Make-Ahead Magic: This salad tastes even better the next day, making it perfect for meal prep or entertaining. The flavors continue to develop as it chills.

Texture Matters: Don’t overcook the potatoes or green beans. They should be tender but still hold their shape to maintain the perfect texture contrast.

Herb Variations: Feel free to experiment with different herbs like chives, tarragon, or basil. Fresh herbs make all the difference in this salad.

If you love this creamy potato salad, you might also enjoy our Creamy Avocado Corn Salad for another refreshing summer side dish option.

Frequently Asked Questions

Can I use frozen green beans? Yes, frozen green beans work well. Just thaw them and blanch briefly before using.

How long does this salad keep? It will stay fresh in the refrigerator for 3-4 days when stored in an airtight container.

Can I make it dairy-free? Absolutely! Use vegan mayonnaise and dairy-free sour cream alternatives for a delicious dairy-free version.

For more potato side dish inspiration, check out our Creamy Herb Chicken with Roasted Potatoes recipe that features perfectly seasoned potatoes.

This creamy green bean potato salad pairs beautifully with grilled dishes like our Caramelized BBQ Chicken Thighs for a complete summer meal that everyone will love.

Creamy Green Bean Potato Salad – Perfect Summer Side Dish Recipe

This creamy green bean potato salad combines tender potatoes, crisp green beans, and a rich herb-infused dressing for the ultimate summer side dish. Perfect for picnics and BBQs, it features a perfect balance of textures with creamy potatoes, crunchy green beans, and velvety dressing that gets even better as it chills.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 pounds Yukon Gold potatoes, cubed
• 1 pound fresh green beans, trimmed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 2 celery stalks, diced
• Salt and black pepper to taste
• 1/4 teaspoon paprika (optional)

Method

 

Instructions

1. Prepare the potatoes by washing and cutting them into 1-inch cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 10-12 minutes until fork-tender but not falling apart.
2. While potatoes are cooking, prepare an ice bath by filling a large bowl with cold water and ice. Blanch the green beans by boiling them in salted water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to the ice bath to stop the cooking process.
3. Drain the potatoes well and spread them on a baking sheet to cool completely. This prevents them from becoming mushy when mixed with the dressing.
4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and seasonings. Stir in the fresh herbs until well combined.
5. In a large mixing bowl, combine the cooled potatoes, blanched green beans, red onion, and celery. Gently fold in the creamy dressing until everything is evenly coated.
6. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to develop. Garnish with additional fresh herbs before serving.

Notes

This salad tastes even better the next day, making it perfect for meal prep. Don’t overcook the potatoes or green beans – they should be tender but still hold their shape. Feel free to experiment with different herbs like chives, tarragon, or basil.