Creamy Green Bean Potato Salad
A delightful dish that combines tender potatoes with crisp green beans in a creamy, tangy dressing, perfect for summer barbecues and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling and Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound fresh green beans
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish (dill or parsley)
Instructions
- Boil the potatoes in salted water until fork-tender, about 10-15 minutes.
- Prepare a bowl of ice water for the blanched green beans.
- Blanch the green beans in boiling water for 2-3 minutes, then transfer to the ice water.
- Cool the potatoes in cold water, then dice.
- Combine the diced potatoes and blanched green beans in a large bowl.
- Whisk together mayonnaise, lemon juice, and Dijon mustard in a separate bowl.
- Toss the dressing with the potato and green bean mixture until well coated.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add dressing just before serving for crisp texture.
Find it online: https://www.pedrorecipes.com/creamy-green-bean-potato-salad/