Creamy Green Bean Potato Salad
This creamy potato salad combines tender potatoes and crisp green beans with dill, chives, pickle relish, and a tangy mayonnaise-sour cream dressing. It is a practical make-ahead side for cookouts, potlucks, lunches, and family dinners.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Whisk
- Silicone spatula
Ingredients
- 2.5 lbs potatoes whole
- 8 oz green beans chopped into 1/2-inch pieces
- 1/4 cup dill pickle relish
- 1/4 cup red onions minced
- 2 tablespoons chives minced
- 2 tablespoons dill chopped
- 1/4 cup oil
- 1/4 cup red wine vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
Instructions
- Place the whole potatoes in a large pot, cover with cold salted water, and bring to a steady simmer. Cook for 15 to 20 minutes, until nearly tender.
- Add the chopped green beans during the final 3 minutes of cooking. Transfer the beans to ice water, then drain thoroughly.
- Drain the potatoes and cool until easy to handle. Cut into bite-size pieces, leaving the skins on if desired.
- Whisk the oil, red wine vinegar, mayonnaise, sour cream, salt, Dijon mustard, and black pepper in a large bowl until smooth.
- Stir the dill pickle relish, red onion, chives, and dill into the dressing.
- Add the potatoes and green beans, then fold gently until evenly coated.
- Cover and chill for at least 30 minutes. Stir, taste, and adjust the seasoning before serving.
Notes
Storage: Refrigerate in a covered container for up to 4 days and stir gently before serving again.
Freezing: Freezing is not recommended because the potatoes and creamy dressing may become watery or grainy after thawing.
Best Tips: Start the potatoes in cold salted water, blanch the beans briefly, and drain both vegetables thoroughly before mixing.
Make Ahead: Prepare the salad up to 1 day in advance so the dill, pickle, and vinegar flavors have time to blend.
Variations: Substitute Greek yogurt for sour cream, add chopped celery or hard-boiled eggs, or use green onions instead of red onion.
Serving: Serve chilled or let the salad stand for 10 to 15 minutes for a softer, creamier texture.
Nutrition values are estimates only and may vary based on ingredients, brands, and portion size.