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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes of potato and crisp-tender green beans coated in a bright herb dressing. Boiled and blanched separately for the best texture, then chilled until the flavors meld.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes
Green beans
  • 1 lb green beans
Creamy herb dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup red onion, finely diced
  • 0.5 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add the cubed potatoes and boil until tender, about 15 to 20 minutes. Drain thoroughly and spread out to cool so the salad won’t get watery.
Blanch the green beans
  1. While potatoes cool, bring the same pot of water back to a boil and blanch the trimmed green beans for 3 minutes. Transfer immediately to an ice bath for 1 to 2 minutes until bright green and crisp-tender, then drain well.
Make and combine the salad
  1. In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth. Whisk in the chopped dill, chopped parsley, salt, and pepper.
  2. Add the cooled potatoes and drained green beans to a bowl and gently toss to combine. Fold in the finely diced red onion.
  3. Pour the dressing over the potato mixture and toss until everything is evenly coated. Transfer to a container and refrigerate for 2 hours before serving.

Notes

For clean texture, drain both potatoes and green beans thoroughly before mixing; excess moisture can thin the dressing. Refrigerate covered for up to 4 days; the salad can be frozen for no more than 1 month if needed, but texture may soften. For a lighter option, use Greek yogurt in place of half the sour cream and mayonnaise.