Creamy Green Bean Potato Salad

Why make this recipe

Creamy Green Bean Potato Salad is a delightful dish that combines the freshness of green beans with hearty potatoes. It’s perfect for summer barbecues, picnics, or as a side for family dinners. This salad is not only delicious but also easy to prepare, making it a favorite among many home cooks. Plus, the creamy dressing gives it a rich flavor that everyone will love.

How to make Creamy Green Bean Potato Salad

Ingredients

• Green beans
• Potatoes
• Mayonnaise
• Mustard
• Red onion
• Salt
• Pepper
• Vinegar
• Hard-boiled eggs (optional)

Directions

1. Boil potatoes until tender, then cool and cube.
2. Blanch green beans in boiling water, then cool in ice water.
3. In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
4. Combine potatoes and green beans in a large bowl, add diced red onion and mix.
5. Stir in the dressing and mix until well combined.
6. If desired, add chopped hard-boiled eggs.
7. Chill in the refrigerator before serving.

How to serve Creamy Green Bean Potato Salad

Serve this salad chilled as a side dish at your next gathering. It pairs well with grilled meats and can be enjoyed by itself as a light meal. A sprinkle of fresh herbs on top can add a nice touch!

How to store Creamy Green Bean Potato Salad

Store any leftovers in an airtight container in the refrigerator. The salad should stay fresh for up to three days. If you want to keep it longer, consider not adding hard-boiled eggs until you’re ready to serve.

Tips to make Creamy Green Bean Potato Salad

• For added flavor, try using different types of mustard.
• Make sure to cool the potatoes before adding them to the salad to keep the green beans crisp.
• You can add other veggies like bell peppers or corn for extra color and taste.

Serving Ideas

Serve Creamy Green Bean Potato Salad with grilled chicken, burgers, or alongside a classic barbecue feast. It can also be a great addition to a brunch table or as part of a potluck spread.

Final Thoughts

Creamy Green Bean Potato Salad is a tasty dish that brings together simple ingredients to create something special. Whether you’re hosting a get-together or just looking for an easy side dish for dinner, this salad is sure to satisfy.

FAQs

Can I make this salad ahead of time?
Yes, you can make it a few hours or even a day in advance. Just keep it in the fridge until ready to serve.

Can I use other vegetables?
Absolutely! Feel free to add other veggies like peas, carrots, or even corn for more variety.

Is this salad gluten-free?
Yes, this salad is gluten-free as all the ingredients listed are typically gluten-free. Just check your mayonnaise and mustard for any gluten-containing additives.

Creamy Green Bean Potato Salad

A delightful dish that combines fresh green beans and hearty potatoes, perfect for summer gatherings and barbecues.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables

• 4 cups Green beans, trimmed Blanched and cooled
• 3 cups Potatoes, peeled and cubed Boiled until tender and cooled
• 1 small Red onion, diced

Dressing

• 1 cup Mayonnaise
• 2 tablespoons Mustard For added flavor, different types of mustard can be used
• 1 tablespoon Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Optional

• 2 large Hard-boiled eggs, chopped Add if desired

Method

 

Preparation

1. Boil potatoes until tender, then cool and cube.
2. Blanch green beans in boiling water, then cool in ice water.

Mixing

1. In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
2. Combine cooled potatoes and green beans in a large bowl, add diced red onion, and mix.
3. Stir in the dressing and mix until well combined.
4. If desired, add chopped hard-boiled eggs.

Chilling

1. Chill in the refrigerator before serving.

Notes

Serve this salad chilled. It pairs well with grilled meats and can be enjoyed as a light meal. Store leftovers in an airtight container in the refrigerator for up to three days. For longevity, do not add hard-boiled eggs until ready to serve. Consider adding bell peppers or corn for extra color and taste.