Description
A vibrant and flavorful creamy green bean potato salad that combines tender potatoes and crispy green beans in a rich dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 pound fresh green beans
- 1 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 1/2 cup chopped red onion
Instructions
- Boil the potatoes: Place baby potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain and cool before slicing.
- Prep the green beans: Trim ends and chop green beans into 1-inch pieces. Blanch in boiling salted water for 3-4 minutes until bright green. Drain and plunge into icy water.
- Make the creamy dressing: In a bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper until smooth.
- Combine everything: In a large bowl, add cooled potatoes and green beans. Pour dressing over and gently fold until well coated.
- Chill and serve: Let the salad chill in the fridge for at least 30 minutes to meld flavors. Stir before serving and adjust seasoning if necessary.
Notes
For best flavor, let the salad sit in the refrigerator before serving. Try adding herbs or feta for variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, green bean salad, creamy salad, summer side dish