Description
A refreshing and flavorful potato salad featuring tender potatoes, crisp-tender green beans, and a creamy, tangy dressing with fresh herbs. Perfect for picnics, barbecues, and everyday meals.
Ingredients
Scale
- 1 ½ pounds small Yukon Gold potatoes, quartered or halved if very small
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (full-fat or 2% recommended for creaminess)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 green onions, thinly sliced (white and green parts)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon capers, drained
Instructions
- 1. Cook the Potatoes: Place the quartered or halved potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15-20 minutes. Drain the potatoes thoroughly and set them aside to cool slightly.
- 2. Blanch the Green Beans: While the potatoes are cooking, bring another pot of salted water to a boil. Add the trimmed and cut green beans and cook for 3-5 minutes, or until they are bright green and crisp-tender. Immediately drain the green beans and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain them thoroughly.
- 3. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar until smooth and well combined.
- 4. Combine Ingredients: In a large bowl, gently combine the slightly cooled potatoes, blanched green beans, sliced green onions, chopped parsley, and chopped chives. If using capers, add them now.
- 5. Dress the Salad: Pour the prepared dressing over the potato and green bean mixture. Gently toss to coat all the ingredients evenly. Be careful not to overmix, as this can break down the potatoes too much.
- 6. Season and Chill: Season the salad with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
Notes
Store leftover Creamy Green Bean Potato Salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and should not be reheated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil, Blanch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g