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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes of potato and bright, crisp-tender 2-inch green beans. Tossed in a Dijon-mayo herb dressing and chilled for 2 hours so every bite feels cohesive and creamy.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes, cubed
Green beans
  • 1 lb green beans, trimmed and cut into 2-inch pieces
Mayonnaise
  • 1 null mayonnaise ½ cup
Sour cream
  • 1 null sour cream ½ cup
Dijon mustard
  • 2 tbsp Dijon mustard
White wine vinegar
  • 2 tbsp white wine vinegar
Fresh dill
  • 1 null fresh dill, chopped ¼ cup
Fresh parsley
  • 1 null fresh parsley, chopped ¼ cup
Red onion
  • 1 null red onion, finely diced ¼ cup
Salt and pepper
  • 1 salt and pepper to taste

Method
 

Cook and cool the vegetables
  1. Boil the cubed potatoes in boiling water until tender, then drain and cool until no longer steaming.
  2. Blanch the trimmed green beans in boiling water for 3 minutes until bright green, then immediately transfer to an ice bath to stop cooking.
  3. Drain the ice-bathed green beans and keep them ready for mixing with the cooled potatoes.
Make the creamy herb dressing and assemble
  1. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth.
  2. Stir in chopped dill and chopped parsley until evenly speckled.
  3. Season the dressing with salt and pepper to taste, then taste and adjust if needed.
  4. Add the diced red onion to the bowl with the potatoes and green beans, then toss so onion is distributed.
  5. Pour the dressing over the potato mixture and toss until all pieces are coated, looking creamy and evenly stained with herbs.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving so the flavors meld and the dressing thickens slightly.

Notes

For the best texture, cool the potatoes completely before mixing so the dressing doesn’t turn runny. Store in an airtight container in the refrigerator for 3-4 days; it can be frozen for best effort only if needed, but the green beans may soften. To make it lighter, swap mayonnaise for light mayo and use reduced-fat sour cream.