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.