If you want a lighter version of potato salad, this recipe is a perfect choice. Green Bean Potato Salad combines soft, tender potatoes with fresh green beans and a flavorful dressing.
Unlike traditional creamy potato salad, I love how this version has a fresher texture and lighter flavor while still being hearty enough to serve as a satisfying side.
Table of Contents
Green Bean Potato Salad Recipe
Key Ingredients
Red potatoes hold their shape nicely after boiling, so you get chunky pieces instead of a mushy salad. I always reach for red or Yukon gold for this reason.
Green beans: Blanching keeps the beans bright green with a bit of crunch, which is a nice contrast against the soft potatoes. You want them to still have snap when you bite in.
Dijon mustard adds just enough tang to balance out the creamy mayo. It’s a small amount, but you’ll notice if it’s missing.
Fresh dill gives the dressing a light, grassy flavor you just don’t get from the dried stuff. I like to chop it right before mixing so it stays fragrant.
Tips & Tricks
Cool the potatoes before dressing them: Warm potatoes can turn the mayo dressing thin and greasy instead of thick and creamy. I spread mine out on a baking sheet so they cool faster.
Cut the potatoes into even pieces: Uneven chunks cook at different rates, so some end up mushy while others are still firm. I always try to keep the pieces close in size so the whole pot cooks evenly.
Put the green beans in ice water right after blanching: This stops them from cooking any further and helps them stay bright green and crisp.
Here’s my easy green bean potato salad recipe:
Green Bean Potato Salad
A creamy potato salad loaded with tender green beans, crunchy red onion, and a tangy dill dressing, perfect for potlucks and BBQs.
Ingredients
- 2 lbsred potatoes (cut into 1-inch cubes)
- 12 ozfresh green beans (trimmed and cut into 1-inch pieces)
- 3/4 cupmayonnaise
- 2 tbspsour cream
- 1 tbspDijon mustard
- 1 tbspapple cider vinegar
- 1/2 cupred onion (finely diced)
- 2 stalkscelery (diced)
- 2 tbspfresh dill (chopped)
- salt and black pepper (to taste)
Instructions
- 1Place potato cubes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and let cool for 10 minutes.
- 2While potatoes cook, bring a separate pot of water to a boil. Add green beans and cook for 3-4 minutes until bright green and just tender. Drain and transfer immediately to a bowl of ice water. Drain again and pat dry.
- 3In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- 4Add the cooled potatoes, green beans, red onion, celery, and dill to the bowl. Gently toss until evenly coated.
- 5Season with salt and black pepper to taste.
- 6Cover and refrigerate for at least 30 minutes before serving.
Nutrition per serving
📌 Notes
- Use waxy potatoes like red or Yukon gold, they hold their shape better than russets.
- Salad can be made a day ahead; the flavor improves overnight in the fridge.
- For a tangier version, add an extra teaspoon of Dijon mustard.
How to Pair
Green bean potato salad comes with a fresh, tangy, and gently savory flavor. Its crisp beans, tender potatoes, and bright dressing complement grilled foods, picnic dishes, and light drinks. You can:
- Serve it with grilled chicken, roasted salmon, or lemon shrimp for a balanced meal.
- Pair it with burgers, pulled pork sandwiches, or bratwurst at a cookout.
- Enjoy it beside quiche, crusty bread, or a fresh tomato tart for lunch.
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