Why Make This Recipe
Creamy Green Bean Potato Salad is a delicious and refreshing side dish that works well for any occasion. It’s perfect for summer barbecues, picnics, or family gatherings. The combination of tender potato and crisp green beans, tossed in a creamy dressing, makes it a crowd-pleaser. Plus, it comes together quickly and can be made ahead of time, which makes it an easy choice for busy cooks.
How to Make Creamy Green Bean Potato Salad
Ingredients:
- 1 lb green beans, trimmed
- 2 cups baby potatoes, halved
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Directions:
- Boil the baby potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a separate pot, blanch the green beans in boiling water for 3-4 minutes until bright green, then transfer to ice water. Drain and set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, green beans, red onion, and parsley to the bowl, and gently toss to combine.
- Refrigerate for at least 30 minutes before serving. Enjoy at your BBQ or picnic!
How to Serve Creamy Green Bean Potato Salad
Serve this salad chilled as a side dish alongside grilled meats or as part of a picnic spread. It can also be a light meal on its own. Garnish with extra parsley for a pop of color and freshness.
How to Store Creamy Green Bean Potato Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just give it a gentle stir before serving again to refresh the flavors.
Tips to Make Creamy Green Bean Potato Salad
- Make sure to not overcook the green beans; they should remain crisp.
- For extra flavor, try adding chopped bacon or hard-boiled eggs.
- You can also experiment with different herbs like dill or chives for a unique twist.
Variation
Feel free to switch up the veggies! You can add cherry tomatoes, bell peppers, or even corn for added color and flavor.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just make sure to store it in the fridge until you are ready to serve.
2. What can I use instead of mayonnaise?
If you want a lighter option, you can use Greek yogurt instead of mayonnaise.
3. How can I make this dish vegan?
Use a vegan mayonnaise alternative and ensure that any additional ingredients you add are vegan-friendly.
Creamy Green Bean Potato Salad
Equipment
- large pot
- large bowl
- small bowl
- whisk
Ingredients
Salad
- 2 lbs baby red potatoes
- 1 lb green beans
- 2 celery stalks thinly sliced
- 0.5 medium red onion thinly sliced
Dressing
- 0.75 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp fresh dill chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- Wash and halve the baby red potatoes, then trim the ends of the green beans.
- In a large pot, boil the potatoes in salted water for 15-20 minutes until tender; drain and let them cool slightly.
- Blanch the green beans in boiling water for 3-4 minutes until bright green and crisp-tender, then immediately transfer them to an ice bath to stop cooking and drain well.
Assembly
- In a large bowl, combine the cooled potatoes, blanched green beans, thinly sliced celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, chopped fresh dill, salt, and black pepper to create the dressing.
Combine and Serve
- Pour the dressing over the potato and green bean mixture, tossing gently to ensure all ingredients are evenly coated. Adjust seasoning to taste.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld, or for up to 2 hours for best results before serving.