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Creamy Green Bean Potato Salad

Creamy green bean potato salad with tender cubed potatoes and crisp-tender green beans coated in a white herb dressing. This American summer salad blends Dijon, vinegar, fresh dill, and parsley, then chills for a scoopable, flavorful finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Creamy Green Bean Potato Salad
  • 2 lb potatoes
  • 1 lb green beans
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 0.25 cup fresh dill
  • 0.25 cup fresh parsley
  • 0.25 cup red onion
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the vegetables
  1. Boil cubed potatoes in a Dutch oven until tender, about 15–20 minutes. Visual cue: a fork slides in easily with little resistance.
  2. Drain the potatoes and cool them, then spread them on a sheet pan to speed cooling. Visual cue: potatoes look matte and dry on the surface.
  3. Bring water to a rolling boil and blanch green beans in boiling water for 3 minutes. Visual cue: beans turn bright green and slightly soften at the edges.
  4. Transfer green beans to an ice bath to stop cooking for 2 minutes. Visual cue: beans stay crisp and vivid, not dull or olive-colored.
Make the dressing and assemble
  1. In a bowl, mix mayonnaise, sour cream, Dijon mustard, white wine vinegar, chopped dill, chopped parsley, salt, and pepper until smooth. Visual cue: dressing looks thick and pale with evenly distributed herbs.
  2. Combine cooled potatoes and drained green beans in a bowl. Visual cue: you can see distinct cubes and bean pieces throughout.
  3. Add finely diced red onion to the potato mixture and toss briefly to distribute. Visual cue: onion pieces are visible across the salad.
  4. Pour the dressing over the potato-bean mixture and toss until everything is evenly coated. Visual cue: beans and potatoes shine lightly with the creamy herb dressing.
Chill and serve
  1. Refrigerate the salad for 2 hours before serving. Visual cue: the dressing thickens and clings to the vegetables, and the flavors look blended.

Notes

Pro tip: cool the potatoes fully before mixing to prevent the dressing from thinning. Store in an airtight container in the refrigerator for up to 4 days; the salad does not hold quality well after freezing due to texture changes. For a lighter version, swap half the mayonnaise for Greek yogurt while keeping sour cream for the creamy tang.