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Creamy Green Bean Potato Salad: The Ultimate Summer Side Dish

This creamy green bean potato salad features tender Yukon Gold potatoes and crisp green beans in a rich herb-infused dressing. It's a make-ahead side dish perfect for summer gatherings that improves in flavor as it chills.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon Gold potatoes, cubed
  • 1 pound fresh green beans, trimmed
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 3 green onions, thinly sliced
  • 2 celery stalks, finely chopped
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Instructions
  1. Cook the potatoes. Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain well and let cool slightly.
  2. Blanch the green beans. While potatoes cook, bring another pot of water to boil. Add green beans and cook for 3-4 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking, then drain thoroughly.
  3. Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  4. Combine everything. Add the cooled potatoes, green beans, fresh herbs, green onions, and celery to the dressing. Gently fold everything together until well coated.
  5. Chill and serve. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld. Stir gently before serving and adjust seasoning if needed.

Notes

Don't overcook the potatoes - they should be tender but hold their shape. The salad improves with time and can be made up to 24 hours in advance. Yukon Gold potatoes work best for texture and flavor.