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Creamy Green Bean Potato Salad - Ultimate Summer Side Dish Recipe

This creamy green bean potato salad is the perfect addition to any summer gathering, featuring tender potatoes, crisp green beans, and a rich herb-infused dressing. The salad holds up well and actually improves in flavor when made ahead of time, making it ideal for picnics and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 hard-boiled eggs, chopped (optional)

Method
 

Instructions
  1. Cook the potatoes in a large pot of salted boiling water until fork-tender, about 10-12 minutes. Drain well and let cool slightly.
  2. While potatoes are cooking, blanch the green beans in boiling water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking, then drain thoroughly.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
  4. Add the cooled potatoes, green beans, red onion, dill, and parsley to the dressing. Gently toss to coat everything evenly.
  5. If using, fold in the chopped hard-boiled eggs. Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.

Notes

For best texture, don't overcook potatoes - they should be tender but hold their shape. Green beans should retain some crunch. Salad can be made up to 24 hours in advance and flavors improve as they meld together. For a lighter version, substitute Greek yogurt for half the mayonnaise.