Description
A delightful and creamy green bean potato salad that brings together fresh flavors and rich textures, perfect for any summer gathering.
Ingredients
Scale
- 2 cups Small Potatoes (Waxy types like Yukon Golds preferred.)
- 2 cups Fresh Green Beans (Trimmed and cut into 1-inch pieces.)
- 1 medium Red Onion (Finely chopped.)
- 1 cup Mayonnaise (Greek yogurt can be used as a lighter alternative.)
- 1/2 cup Sour Cream
- 1 tablespoon Dijon Mustard
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Fresh Dill (Chopped.)
Instructions
- Place halved small potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until tender but still firm. Drain and allow to cool.
- In a separate pot, bring water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and rinse under cold water.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled potatoes, blanched green beans, chopped dill, and diced red onion.
- Pour the prepared dressing over the combined vegetables and gently toss until evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg