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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes of potatoes and crisp-tender green beans in a tangy herb dressing. Boiled-and-blanched for the right bite, then chilled for 2 hours so the flavors blend.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 2 lb potatoes Cubed for even cooking
  • 1 lb green beans Trimmed and cut into 2-inch pieces
  • 0.25 cup red onion Finely diced
Creamy herb dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 cup fresh dill Chopped
  • 0.25 cup fresh parsley Chopped
  • Salt and pepper To taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool
  1. Boil the potatoes in salted water until tender, then drain and cool until no longer steaming (about 10–15 minutes total).
  2. Blanch the green beans in boiling water for 3 minutes, then transfer to an ice bath until chilled (about 2 minutes), and drain well.
Mix the salad
  1. Combine the cooled potatoes and the drained green beans in a large bowl.
  2. Mix mayonnaise, sour cream, Dijon mustard, white wine vinegar, dill, parsley, salt, and pepper until smooth.
  3. Add the red onion to the potato mixture and toss briefly to distribute.
  4. Pour the dressing over the potato-green bean mixture and toss until everything is coated.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving to thicken the dressing and deepen the flavor.

Notes

For best texture, cool the potatoes completely and drain green beans thoroughly before mixing so the dressing stays creamy instead of watery. Store covered in the refrigerator for 3–4 days; freeze not recommended. For a lighter option, swap mayonnaise for plain Greek yogurt 1:1.