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Creamy Green Bean Potato Salad: The Ultimate Summer Side Dish

This creamy green bean potato salad combines tender potatoes, crisp green beans, and a rich, herb-infused dressing that's perfect for summer gatherings. The combination of textures and fresh herb flavor makes it stand out from ordinary potato salads, and it can be made ahead of time for convenience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes until fork-tender. During the last 3 minutes of cooking, add the green beans to the same pot to blanch them. Drain both and rinse with cold water to stop the cooking process.
  2. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and onion powder until smooth and creamy. Season with salt and pepper to taste.
  3. In a large mixing bowl, combine the cooled potatoes, green beans, red onion, dill, and parsley. If using, add the chopped hard-boiled eggs. Pour the creamy dressing over the salad and gently toss to combine, making sure everything is evenly coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop. Give it a gentle stir before serving cold.

Notes

Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape better. Don't overcook green beans - they should be crisp-tender. This salad tastes better the next day as flavors meld together. Customize with different herbs like tarragon, chives, or basil.