Creamy Green Bean Potato Salad
This creamy green bean potato salad features tender new potatoes and crisp green beans in a tangy mayonnaise-Greek yogurt dressing, making it a perfect side for potlucks and summer meals.
Ingredients
For the salad
- 1 lb small red or Yukon Gold potatoes They hold shape well.
- 1 lb fresh green beans, trimmed Blanch for bright color and crisp bite.
- 1/2 cup mayonnaise Can be substituted with a mix of mayo and yogurt.
- 1/2 cup Greek yogurt Use plain, full-fat or 2% for creaminess.
- 1 tbsp Dijon mustard Adds a nice flavor lift.
- 1/4 cup red onion, finely chopped Rinse under cold water for milder flavor.
- to taste salt Salt the cooking water well.
- to taste freshly ground black pepper
- 1/4 cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Place whole small potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and let cool; cut larger ones into bite-size pieces.
- In a separate pot, bring salted water to a boil. Add trimmed green beans and cook for about 3 minutes until bright and just tender. Transfer to an ice water bath to stop cooking, then drain and pat dry.
- In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, chopped red onion, salt, and pepper to taste. Adjust seasoning with lemon juice if desired.
Assembly
- In a large bowl, gently fold together cooled potatoes, blanched green beans, and the dressing. Mix carefully so potatoes don’t break up.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Garnish with chopped fresh parsley just before serving.
Notes
For a tangier dressing, swap Greek yogurt for plain sour cream. For a dairy-free version, use vegan mayo and omit yogurt. Chilling the salad enhances flavor.