Description
Creamy Green Bean Potato Salad is a delightful summer dish combining fresh veggies and a creamy dressing, perfect for potlucks and BBQs.
Ingredients
Scale
- 2 cups Small Potatoes (Yukon Gold or new) (Halved)
- 2 cups Fresh Green Beans (Trimmed and cut into 1-inch pieces)
- 1 small Red Onion (Finely chopped)
- 1 cup Mayonnaise (Or Greek yogurt as a substitute)
- 1/2 cup Sour Cream (Or Greek yogurt as a substitute)
- 1 tablespoon Dijon Mustard
- 2 tablespoons White Wine Vinegar (Apple cider vinegar can be used)
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Dill (Chopped)
Instructions
- Cook the Potatoes: Halve the small potatoes, cover them with water in a pot, bring to a boil, and cook for 15-20 minutes until tender but firm. Drain and cool.
- Blanch the Green Beans: Boil water in a separate pot, add the trimmed green beans, and cook for 3-4 minutes until crisp-tender. Drain and cool under cold water.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
- Combine Ingredients: In a large bowl, mix cooled potatoes, blanched green beans, chopped dill, and diced red onion gently.
- Dress the Salad: Pour the dressing over the mixture and toss gently until coated.
- Chill: Cover the bowl and refrigerate for at least 1 hour to enhance flavors.
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg