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Creamy Green Bean Potato Salad

A refreshing and creamy salad made with green beans and potatoes, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups green beans, trimmed Use fresh green beans from the local farmers' market if possible.
  • 4 medium potatoes, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
Dressing
  • 1 cup mayonnaise For a lighter option, consider substituting Greek yogurt for part of the mayonnaise.
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
Garnish
  • Fresh herbs (like dill or parsley) For garnish.

Method
 

Preparation
  1. In a medium pot, bring water to a boil. Add the diced potatoes and cook until fork-tender, about 10-15 minutes. Drain and let cool completely.
  2. In another pot, bring water to a boil. Add the trimmed green beans and blanch for 2-3 minutes until bright green and crisp-tender. Transfer to a bowl of ice water to stop cooking, then drain.
  3. In a large mixing bowl, combine the cooled potatoes, green beans, halved cherry tomatoes, and diced red onion. Gently toss them together.
  4. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
  5. Pour the dressing over the vegetable mixture. Toss gently to coat without mashing the potatoes.
  6. Garnish with fresh herbs, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.

Notes

This salad can be made a day ahead and stored in the fridge. Use a large bowl to avoid mashing the potatoes, and feel free to customize with different herbs or add-ins.