Creamy Green Bean Potato Salad
This creamy green bean potato salad is a delightful side dish, combining tender potatoes and crisp green beans in a rich, tangy dressing. It's simple to make and perfect for picnics or potlucks.
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.
Notes
For best results, make sure the potatoes and green beans are still slightly warm when you add the dressing; this helps them absorb the flavors better.