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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubes and crisp-blanched beans tossed in a cool herb dressing made with Dijon, sour cream, and vinegar. Chilled for 2 hours so everything clings together for a classic summer salad feel.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes cubed
Green Beans
  • 1 lb green beans trimmed and cut into 2-inch pieces
Creamy 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
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the cubed potatoes in boiling water until tender, about 10-15 minutes, until a knife tip slides in easily. Drain and spread them on a sheet pan to cool slightly, until steaming stops.
Blanch the green beans
  1. Blanch the 2-inch green bean pieces in boiling water for 3 minutes, until bright green and just-tender. Transfer them to an ice bath for 1-2 minutes, then drain thoroughly so they stay crisp.
Make the dressing and assemble
  1. Combine the potatoes and green beans in a bowl and mix gently so the beans are evenly distributed.
  2. Mix mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth and creamy. Add dill, parsley, salt, and pepper and stir until the herbs are evenly dispersed.
  3. Add the red onion to the potato mixture and toss to distribute it. Pour in the dressing and toss until every piece looks lightly coated and creamy.
Chill
  1. Refrigerate the potato bean salad for 2 hours before serving to let the flavors meld and the dressing thicken slightly. Serve cold, with the potatoes and beans still looking distinct rather than mushy.

Notes

For the cleanest texture, cool potatoes and drain beans completely before mixing so the dressing stays thick. Store covered in the refrigerator up to 4 days; freezing is not recommended because the creamy dressing can break. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the sour cream.