Creamy Green Bean Potato Salad

I love making this Creamy Green Bean Potato Salad when I want a fresh, comforting side dish that feels both hearty and light. The tender potatoes and crisp green beans are coated in a creamy dressing that brings everything together perfectly.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, flavorful, and great for make-ahead meals. The combination of potatoes and green beans gives it great texture, and the creamy dressing adds richness without overpowering the vegetables. I also like how well it works for gatherings, picnics, or easy weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

potatoes
fresh green beans
mayonnaise
sour cream or Greek yogurt
Dijon mustard
garlic powder
salt
black pepper
red onion, finely chopped
fresh dill or parsley

Directions

I start by boiling the potatoes in salted water until fork-tender, then drain and let them cool slightly. I trim the green beans and blanch them in boiling water until just tender and bright green, then drain and cool them as well.

While everything cools, I mix the mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and black pepper in a bowl until smooth and creamy.

I cut the potatoes into bite-sized pieces and place them in a large bowl with the green beans and red onion. I pour the dressing over everything and gently toss until evenly coated. I finish by stirring in fresh herbs and adjust the seasoning if needed.

I refrigerate the salad for a bit before serving so the flavors come together.

Servings and Timing

I usually get about 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
Chilling time: 30 minutes
Total time: about 1 hour 5 minutes

Variations

I sometimes add hard-boiled eggs for extra richness. When I want a lighter version, I use more Greek yogurt and less mayonnaise. I also enjoy adding a splash of lemon juice for a brighter flavor.

Storage/Reheating

I store this potato salad in an airtight container in the refrigerator for up to 4 days. I serve it chilled and don’t reheat it, since it’s best enjoyed cold or slightly cool.

FAQs

Can I make this potato salad ahead of time?

I often make it a day ahead, and it tastes even better after the flavors have time to blend.

What type of potatoes work best?

I like using Yukon gold or red potatoes because they hold their shape well.

Can I use frozen green beans?

I can use frozen green beans, but I make sure to thaw and drain them well.

How do I keep the potatoes from getting mushy?

I avoid overcooking them and let them cool slightly before mixing.

Can I make this dairy-free?

I can use dairy-free mayonnaise and yogurt alternatives with good results.

Conclusion

I enjoy this Creamy Green Bean Potato Salad because it’s fresh, comforting, and easy to prepare. It’s a versatile side dish I love making when I want something creamy, flavorful, and perfect for sharing.

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