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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes of potato and crisp-tender 2-inch green beans in a tangy Dijon herb dressing. Chill for 2 hours so everything turns creamy and cohesive.
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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: 430
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes, cubed
Green beans
  • 1 lb green beans, trimmed and cut into 2-inch pieces
Dressing base
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
Herbs and aromatics
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup red onion, finely diced
Seasoning
  • 0.25 Salt and pepper to taste

Method
 

Boil potatoes
  1. Bring a pot of salted water to a boil, then boil the cubed potatoes for 15–20 minutes until tender. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and cool them until no longer hot, about 10 minutes. Visual cue: they look matte and feel warm-room temperature rather than steamy.
Blanch green beans
  1. Boil the green beans in boiling water for exactly 3 minutes. Visual cue: they turn bright green and look crisp-tender.
  2. Transfer the green beans to an ice bath immediately for 1–2 minutes to stop cooking. Visual cue: the color stays vivid and the beans are crisp.
Mix salad and dressing
  1. Combine the cooled potatoes and blanched green beans in a large bowl. Visual cue: the green beans are evenly scattered through the potatoes.
  2. In a separate bowl, mix mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth. Visual cue: the dressing looks creamy and uniform in color.
  3. Stir in chopped dill and parsley, plus salt and pepper. Visual cue: herbs are suspended through the dressing rather than clumped.
  4. Add the finely diced red onion to the potato mixture. Visual cue: small purple bits are visible throughout.
  5. Pour the dressing over the potatoes and green beans, then toss until everything is coated. Visual cue: no dry potato surfaces remain.
Chill
  1. Cover and refrigerate the salad for 2 hours before serving. Visual cue: it thickens slightly and tastes more blended after chilling.

Notes

For the best texture, cool the potatoes fully before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 3–4 days; it can also be frozen only if necessary, but texture may soften. For a lighter option, replace half the mayonnaise with additional sour cream for a slightly tangier creamy salad.