why make this recipe
Creamy Green Bean Potato Salad is a delicious and easy dish that works well for many occasions. It’s perfect for BBQs, picnics, or family gatherings. This salad combines fresh green beans and tender baby potatoes with a creamy dressing that is both tasty and satisfying. It’s not only a crowd-pleaser, but also a great way to add some veggies to your meal.
how to make Creamy Green Bean Potato Salad
Ingredients:
- 1 lb green beans, trimmed
- 1 lb baby potatoes, halved
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Directions:
- Boil the baby potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In the same pot, add green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and cool.
- In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, red onion, salt, and pepper.
- Add cooled potatoes and green beans to the dressing, and toss until well coated.
- Garnish with fresh herbs before serving. Enjoy at your BBQ or picnic!
how to serve Creamy Green Bean Potato Salad
Serve Creamy Green Bean Potato Salad chilled or at room temperature. It pairs well with grilled meats, sandwiches, and other sides. You can also add it to a larger buffet spread for parties.
how to store Creamy Green Bean Potato Salad
Store any leftover Creamy Green Bean Potato Salad in an airtight container in the fridge. It can last for up to 3 days. Just give it a good stir before serving again to recombine the dressing.
tips to make Creamy Green Bean Potato Salad
- Make sure not to overcook the green beans; they should be tender but still crisp for the best texture.
- For a little crunch, consider adding chopped celery or bell peppers.
- You can adjust the creaminess of the dressing by adding more or less mayonnaise to suit your taste.
variation
For a different flavor, try adding cooked bacon bits or chopped hard-boiled eggs. You can also experiment with different herbs like chives or tarragon for garnish.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare Creamy Green Bean Potato Salad a day in advance. Just keep it covered in the fridge until you’re ready to serve.
What can I serve with this salad?
This salad goes well with grilled chicken, burgers, or sandwiches. It’s a versatile side dish for many meals.
Is it possible to make this salad vegetarian?
Yes, this dish is already vegetarian! Just ensure all your ingredients, especially condiments, are veggie-friendly.
Creamy Green Bean Potato Salad
Equipment
- large pot
- colander
- large bowl
- small bowl
- whisk
Ingredients
Salad
- 1.5 lbs potatoes peeled and cubed
- 8 oz green beans trimmed and halved
Dressing
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 stalk celery finely chopped
- 0.25 cup red onion finely chopped
- 2 tbsp fresh dill chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- Boil the peeled and cubed potatoes in salted water for 15 minutes, or until tender. Add the trimmed and halved green beans to the pot during the last 5 minutes of cooking.
- Drain the potatoes and green beans, then transfer them to a large bowl to cool slightly.
Dressing and Assembly
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar. Stir in the finely chopped celery and red onion, followed by the fresh dill, salt, and black pepper.
- Pour the dressing over the still-warm potatoes and green beans. Gently toss to coat everything thoroughly.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld.