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Creamy Green Bean Potato Salad: The Ultimate Summer Side Dish

This creamy green bean potato salad features tender potatoes, crisp green beans, and a rich herb-infused creamy dressing, making it the perfect addition to any summer gathering or picnic. It's a make-ahead dish that actually improves as it chills, ideal for busy hosts and family reunions.
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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 small red potatoes, quartered
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Salt and freshly ground 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 and let cool slightly.
  2. While potatoes are cooking, blanch the green beans in another pot of boiling water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process, then drain well.
  3. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
  4. Add the slightly cooled potatoes, blanched green beans, red onion, fresh dill, and parsley to the dressing. Gently toss to coat all ingredients evenly.
  5. If using, fold in the chopped hard-boiled eggs.
  6. Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld together.
  7. Before serving, give the salad a gentle stir and adjust seasoning if needed. Garnish with additional fresh herbs.

Notes

For best texture, don't overcook potatoes or green beans. Ice bath step for green beans is crucial for maintaining vibrant color and crisp texture. Salad tastes better the next day. For lighter version, substitute Greek yogurt for half of mayonnaise.