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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes and crisp-tender blanched green beans tossed in a tangy herb dressing. Made for a classic summer salad texture—cool, creamy, and full of fresh dill and parsley.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook the potatoes until tender, 10 to 15 minutes, then drain and cool completely.
  2. Keep the potatoes from steaming by spreading them out to cool; the surface should look dry before mixing.
Blanch the green beans
  1. Boil water again and blanch the green beans for 3 minutes until bright green and just crisp-tender.
  2. Transfer the beans to an ice bath for 1 to 2 minutes until chilled, then drain well; they should stop cooking and feel firm.
Mix and chill
  1. In a large bowl, combine the cooled potatoes and the drained green beans.
  2. In a separate bowl, whisk mayonnaise, sour cream, Dijon mustard, white wine vinegar, dill, parsley, salt, and pepper until smooth and creamy with no mustard streaks.
  3. Add the red onion to the potato mixture and toss briefly so it distributes evenly.
  4. Pour the dressing over the potatoes and green beans and toss until every piece is lightly coated and glossy.
  5. Refrigerate for 2 hours before serving, covered; the salad should thicken slightly and taste more cohesive.

Notes

For the best texture, cool the potatoes fully and drain green beans well so the dressing clings instead of thinning. Store covered in the refrigerator up to 3 days; freeze is not recommended due to dairy texture changes. For a lighter option, use light mayonnaise or part-swap with Greek yogurt for a tangy, lower-fat dressing.