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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubed potatoes and crisp-tender 2-inch green beans tossed in a Dijon-dill herb dressing. Built for summer salad style—chilled 2 hours so everything tastes 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: 360
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 2 lb potatoes cubed
green beans
  • 1 lb green beans trimmed and cut into 2-inch pieces
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
Dijon mustard
  • 2 tbsp Dijon mustard
white wine vinegar
  • 2 tbsp white wine vinegar
fresh dill
  • 0.25 cup fresh dill chopped
fresh parsley
  • 0.25 cup fresh parsley chopped
red onion
  • 0.25 cup red onion finely diced
salt
  • 0.25 salt to taste
pepper
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool
  1. Boil cubed potatoes in boiling water until tender, about 15-20 minutes. Visual cue: they should pierce easily with a fork.
  2. Drain potatoes and spread on a sheet pan to cool, about 10 minutes. Visual cue: steam should noticeably subside and the cubes should look matte.
  3. Boil a pot of water and blanch the green beans for 3 minutes. Visual cue: the beans turn bright green.
  4. Transfer green beans to an ice bath right after blanching for fast cooling, about 2-3 minutes. Visual cue: beans stay crisp-tender and do not dull in color.
Make the dressing and assemble
  1. Combine cooled potatoes and cooled green beans in a bowl. Visual cue: the mixture should look evenly mixed with visible green bean pieces.
  2. Mix mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth. Visual cue: the dressing should look creamy and thick.
  3. Stir in chopped dill, chopped parsley, salt, and pepper. Visual cue: flecks of herbs should be evenly distributed.
  4. Add finely diced red onion to the potato mixture. Visual cue: small purple-white bits should be visible throughout.
  5. Pour in the dressing and toss until everything is coated. Visual cue: potatoes and green beans should glisten with the creamy herb dressing.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving. Visual cue: it should look set and cooler, with dressing clinging to the vegetables.

Notes

For the best texture, make sure the green beans are fully cooled in the ice bath so they don’t keep cooking in the dressing. Store in the refrigerator up to 3-4 days in a covered container; freeze is not recommended because the creamy dressing can separate. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping sour cream the same.