Description
A delightful symphony of textures and flavors, this creamy green bean potato salad features fresh green beans and fluffy potatoes, enveloped in a luscious, tangy dressing.
Ingredients
Scale
- 1 lb green beans, trimmed
- 2 cups potatoes, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion, finely chopped
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Boil potatoes: Start by placing your diced potatoes in a pot of salted water. Boil them for about 10–15 minutes until they’re tender but still firm. Five minutes before they’re finished, add the green beans to the pot.
- Prepare the dressing: While your vegetables boil, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Combine ingredients: Once your potatoes and beans are cool to the touch, drain them using a colander. In a large mixing bowl, combine the cooled potatoes, green beans, and finely chopped red onion.
- Dress and toss: Pour the creamy dressing over the vegetable mix. Toss gently to ensure everything glistens with sauce. Sprinkle salt and pepper to taste, followed by fresh parsley.
- Chill & serve: Allow your salad to chill in the refrigerator or serve at room temperature. Either way, it makes for an inviting addition to your table!
Notes
Make this salad a day ahead to let the flavors meld overnight. Consider customizing with crispy bacon bits or shredded carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg