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Creamy Green Bean Potato Salad

This Creamy Green Bean Potato Salad is a fresh, hearty side dish made with tender potatoes, crisp green beans, and a rich, tangy dressing. Perfect for BBQs, picnics, or weeknight dinners, this recipe combines comfort and freshness in every bite. If you’re exploring green bean salad recipes or looking for bean salad recipes healthy, this dish is a delicious and satisfying option that pairs well with a variety of meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs potatoes Yukon Gold or baby potatoes, cubed
  • 2 cups fresh green beans trimmed and cut
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup red onion finely chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Method
 

  1. Boil cubed potatoes in salted water for 10–15 minutes until fork-tender.
  2. Drain and let potatoes cool completely.
  3. Bring a pot of water to a boil, add green beans, and cook for 3–4 minutes until tender-crisp.
  4. Drain and rinse green beans under cold water.
  5. In a large bowl, mix mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper.
  6. Add potatoes, green beans, red onion, and parsley to the bowl.
  7. Gently toss until everything is evenly coated.
  8. Cover and refrigerate for at least 1 hour before serving.

Notes

  • Use waxy potatoes for best texture and structure.
  • Do not overcook green beans—they should remain slightly crisp.
  • Substitute Greek yogurt for sour cream for a lighter version.
  • Add grilled chicken or eggs to turn it into a complete meal.
  • Store leftovers in the fridge for up to 3–4 days.