Green Bean Potato Salad with Creamy Dill Dressing
Creamy Green Bean Potato Salad combines tender potatoes and crisp green beans in a smooth Dijon dressing with fresh herbs and subtle tang.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes including chilling
- Yield: 6 to 8 servings 1x
Ingredients
2 pounds baby or Yukon Gold potatoes
12 ounces fresh green beans trimmed
3/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup diced red onion
1/4 cup diced celery
2 tablespoons chopped fresh parsley or dill
Instructions
-
Boil potatoes in salted water until fork-tender, 12 to 15 minutes.
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Blanch green beans for 2 to 3 minutes and cool in ice water.
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Whisk mayonnaise, yogurt, mustard, vinegar, honey, salt, and pepper.
-
Add herbs to the dressing.
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Combine potatoes, green beans, onion, and celery in a bowl.
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Fold dressing gently into vegetables until coated.
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Refrigerate at least 1 hour before serving.
Notes
Do not overcook potatoes to maintain structure. Adjust salt and vinegar to taste after chilling.