Creamy Green Bean Potato Salad
This creamy green bean potato salad offers a delightful twist on a classic side dish, combining tender potatoes and crisp-blanched green beans in a rich, tangy dressing. Perfect for picnics, barbecues, or as a flavorful accompaniment to any meal.
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.
Notes
For an extra touch of flavor, you can add a pinch of smoked paprika to the dressing. This salad can be made up to a day in advance; just give it a good stir before serving.