Creamy Green Bean Potato Salad – Easy Summer Side Dish Recipe

This creamy green bean potato salad is the ultimate summer side dish that will become your go-to recipe for picnics, barbecues, and family gatherings. With tender potatoes, crisp green beans, and a creamy herb-infused dressing, this salad offers the perfect balance of textures and flavors. It’s incredibly easy to make and can be prepared ahead of time, making it ideal for busy hosts.

What sets this potato salad apart is the combination of fresh ingredients and a homemade creamy dressing that’s light yet satisfying. The green beans add a wonderful crunch that complements the soft potatoes perfectly. This dish is versatile enough to pair with grilled meats, sandwiches, or enjoy on its own as a light lunch.

Ingredients

• 2 pounds baby potatoes, quartered
• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Step-by-Step Instructions

1. Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until potatoes are fork-tender but still firm.
2. Add the green beans to the pot during the last 3-4 minutes of cooking to blanch them. They should be bright green and slightly crisp.
3. Drain the potatoes and green beans and rinse with cold water to stop the cooking process. Let them cool completely.
4. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, minced garlic, salt, pepper, and paprika.
5. Add the cooled potatoes and green beans to the dressing along with chopped dill, parsley, and red onion.
6. Gently toss everything together until well coated with the creamy dressing.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
8. Garnish with additional fresh herbs before serving if desired.

Expert Tips

For the best results, use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better after cooking. If you’re making this salad for a crowd, you can easily double the recipe. The salad tastes even better the next day as the flavors continue to develop, making it perfect for meal prep.

If you enjoy creamy potato dishes, you might also love our creamy herb chicken with roasted potatoes or our garlic butter chicken with potatoes and carrots for a complete meal experience.

For a different take on green beans, try our delicious garlic butter green beans and mushrooms recipe that pairs wonderfully with many main dishes.

Frequently Asked Questions

How long does this potato salad keep in the refrigerator?
This salad will keep well for 3-4 days when stored in an airtight container in the refrigerator.

Can I use frozen green beans?
Yes, you can use frozen green beans. Thaw them completely and pat dry before adding to the salad to prevent excess moisture.

Is this salad suitable for potlucks and outdoor events?
Absolutely! This creamy green bean potato salad is an excellent choice for picnics and outdoor gatherings as it holds up well and doesn’t require reheating.

If you’re looking for more crowd-pleasing side dishes, check out our cheesy potato broccoli casserole that’s always a hit at family dinners and gatherings.

Creamy Green Bean Potato Salad – Easy Summer Side Dish Recipe

This creamy green bean potato salad combines tender potatoes, crisp green beans, and a homemade herb-infused dressing for the perfect summer side dish. It’s easy to make ahead and perfect for picnics, barbecues, and family gatherings.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 pounds baby potatoes, quartered
• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Method

 

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until potatoes are fork-tender but still firm.
2. Add the green beans to the pot during the last 3-4 minutes of cooking to blanch them. They should be bright green and slightly crisp.
3. Drain the potatoes and green beans and rinse with cold water to stop the cooking process. Let them cool completely.
4. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, minced garlic, salt, pepper, and paprika.
5. Add the cooled potatoes and green beans to the dressing along with chopped dill, parsley, and red onion.
6. Gently toss everything together until well coated with the creamy dressing.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
8. Garnish with additional fresh herbs before serving if desired.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best results. The salad tastes even better the next day as flavors develop. Can be stored for 3-4 days in refrigerator.