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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
Cook Time 15 minutes
Total Time 1 hour 35 minutes
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.