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Creamy Green Bean Potato Salad - Perfect Summer Side Dish

This creamy green bean potato salad combines tender potatoes, crisp green beans, and a rich herby dressing for a crowd-pleasing side dish. Perfect for summer gatherings and picnics, it's a make-ahead recipe that gets better as it chills.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds baby potatoes, quartered
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup red onion, finely diced
  • 2 celery stalks, finely chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Cook the potatoes in a large pot of salted boiling water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  2. While potatoes are cooking, blanch the green beans in boiling water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process, then drain well.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill, and parsley until smooth and creamy.
  4. Add the slightly cooled potatoes, blanched green beans, red onion, and celery to the dressing. Gently toss to combine, ensuring everything is evenly coated.
  5. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, or overnight for best flavor development.

Notes

Don't overcook the green beans - they should retain some crunch to contrast with the creamy potatoes. The salad tastes better when made ahead and can be prepared up to 24 hours in advance.