Description
A delightful twist on a classic, this creamy green bean potato salad combines tender potatoes, crisp green beans, and a vibrant dill dressing for a fresh and satisfying side dish.
Ingredients
Scale
- 2 pounds (900g) small potatoes, halved
- 1 pound (450g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sour cream
- 2 tablespoons (30ml) Dijon mustard
- 1 tablespoon (15ml) white wine vinegar
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1/4 cup (15g) fresh dill, chopped
- 1/4 cup (25g) red onion, finely chopped
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender. Drain and let cool.
- While potatoes cook, bring another pot of water to boil. Add green beans and cook for 3-4 minutes until crisp-tender. Drain and rinse under cold water.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
- In a large bowl, combine cooled potatoes, green beans, dill, and red onion.
- Pour the dressing over the vegetable mixture and gently toss to coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Serve chilled for the best flavor.
- Can substitute Greek yogurt for sour cream for a lighter option.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg