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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
Cook Time 15 minutes
Total Time 40 minutes
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.