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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes of potatoes and crisp-tender green beans tossed in a tangy herb dressing. Boiled potatoes, blanched beans, and a 2-hour chill create a thick, creamy summer salad texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 2 lb potatoes Cubed before boiling.
  • 1 lb green beans Trimmed and cut into 2-inch pieces.
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.
  • 0.25 cup red onion Finely diced.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the vegetables
  1. Boil the cubed potatoes in salted water until tender, 12-15 minutes, then drain and cool. Spread them on a sheet pan to speed cooling so they don’t steam back together.
  2. Blanch the trimmed green beans in boiling water for 3 minutes, then immediately transfer to an ice bath. Drain well when cooled so the salad stays crisp-tender.
Mix and dress
  1. Combine the cooled potatoes and blanched green beans in a large bowl. Stir gently so the beans stay intact.
  2. Whisk the mayonnaise, sour cream, Dijon mustard, and white wine vinegar in a separate bowl until smooth, 1-2 minutes. Mix in the dill, parsley, salt, and pepper.
  3. Add the finely diced red onion to the potato-and-bean mixture. Toss briefly to distribute the onion.
  4. Pour the dressing over the vegetables and toss until evenly coated. Keep tossing until the beans and potatoes look glossy and creamy.
Chill before serving
  1. Cover and refrigerate the salad for 2 hours before serving. The texture will thicken slightly as it chills.

Notes

For clean, crisp-tender green beans, blanch exactly 3 minutes and use an ice bath immediately. Store covered in the refrigerator up to 3 days; freeze not recommended because the creamy dressing may separate. For a lighter option, use Greek yogurt in place of half the mayonnaise while keeping the sour cream for the creamy texture.