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Creamy Green Bean Potato Salad - Easy Summer Side Dish Recipe

This creamy green bean potato salad features tender potatoes, crisp green beans, and a perfectly seasoned creamy dressing that makes it the ultimate summer side dish for picnics and BBQs. The salad improves in flavor when made ahead and offers a refreshing balance of textures that works perfectly as a cool summer side.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon Gold potatoes, cubed
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup red onion, finely diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

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 cooking, then drain thoroughly.
  3. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
  4. Add the cooled potatoes, green beans, red onion, dill, and parsley to the dressing. Gently toss to combine, being careful not to mash the potatoes.
  5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. Stir gently before serving.

Notes

Don't overcook potatoes or green beans - they should be tender but hold their shape. The ice bath step for green beans is crucial for maintaining color and crisp texture. Salad improves in flavor when made ahead and refrigerated for several hours or overnight.