Creamy green beans and tender potatoes get tossed in a tangy, mayo-based dressing for a cozy, make-ahead side that’s perfect for picnics and weeknight dinners. This Creamy Green Bean Potato Salad is bright, easy to scale, and stays creamy in the fridge — a reliable side to bring to potlucks. Try it alongside a caprese pasta salad for a colorful spread.
Why You’ll Love This Creamy Green Bean Potato Salad
- Bright, tangy dressing balances the creamy potatoes and crisp green beans.
- Quick to prepare with one-pot blanching for minimal cleanup.
- Holds up well for meal prep and leftovers taste great the next day.
- Kid-friendly textures that work for family dinners and potlucks.
- Versatile — easy to customize with herbs or add-ins.
Ingredients Needed
- Vegetables
- 1 pound green beans, trimmed
- 1 pound potatoes, diced
- 1/2 cup red onion, chopped
- Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Seasoning & Toppings
- Salt and pepper to taste
- Optional: chopped fresh herbs (like dill or parsley)
Step-by-Step Instructions
- Boil the potatoes in salted water until tender, about 10–15 minutes.
- In the last 5 minutes of cooking, add the green beans to the pot so they blanch with the potatoes.
- Drain the vegetables and let them cool slightly until just warm or room temperature.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, green beans, and red onion to the bowl and toss gently to combine.
- Taste and adjust seasoning if necessary, then sprinkle with fresh herbs before serving.
Serving Suggestions Creamy Green Bean Potato Salad
- Serve chilled or at room temperature alongside grilled chicken or fish.
- Top with extra chopped herbs and a sprinkle of smoked paprika for color.
- Pair with a crisp green salad and crusty bread for a light meal.
- Bring to a BBQ with a bowl of creamy cucumber salad for a refreshing combo.
Tips for Success Creamy Green Bean Potato Salad
- Cook potatoes just until fork-tender to avoid mushy pieces.
- Blanch green beans briefly so they stay bright and crisp.
- Toss when vegetables are slightly warm to help the dressing cling.
- Store in an airtight container in the fridge for up to 3 days.
- For a hearty picnic plate, serve with a side of creamy scalloped potatoes for extra comfort.
Variations
Here are a few easy ways to change it up:
- Add cooked bacon or shredded rotisserie chicken for protein.
- Make it spicy by stirring in 1–2 teaspoons of Sriracha or a pinch of cayenne.
- Swap mayo for a dairy-free mayo to make it egg- and dairy-free without losing creaminess.
- Mix in blanched asparagus or roasted cherry tomatoes for seasonal flair.
Creamy Green Bean Potato Salad
A bright and tangy potato salad featuring creamy dressing, green beans, and red onion, perfect for picnics and potlucks.
Ingredients
Vegetables
- 1 pound green beans, trimmed
- 1 pound potatoes, diced
- 1/2 cup red onion, chopped
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Seasoning & Toppings
- Salt and pepper to taste
- Optional: chopped fresh herbs (like dill or parsley)
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 10–15 minutes.
- In the last 5 minutes of cooking, add the green beans to the pot so they blanch with the potatoes.
- Drain the vegetables and let them cool slightly until just warm or room temperature.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, green beans, and red onion to the bowl and toss gently to combine.
- Taste and adjust seasoning if necessary, then sprinkle with fresh herbs before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. For a hearty picnic plate, serve with a side of creamy scalloped potatoes for extra comfort.