Imagine a side dish that's not just a mere accompaniment, but a star that steals the show at every picnic, barbecue, and family gathering. This Creamy Green Bean Potato Salad is about to revolutionize your summer dining experience! Packed with vibrant green beans, tender baby potatoes, and a luxuriously creamy dressing that will make your taste buds dance, this recipe is the perfect blend of comfort and freshness that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound green beans, trimmed
- 2 cups baby potatoes, halved
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh dill
Instructions
- Begin by preparing the ingredients. Rinse the green beans under cold water and trim the ends. Set aside.
- Wash the baby potatoes thoroughly to remove any dirt. Cut them in half and place them in a pot.
- Add enough water to the pot to cover the potatoes, then bring the water to a boil over medium-high heat.
- Once the water is boiling, add a pinch of salt to the pot and carefully add the halved baby potatoes. Cook for about 10 minutes or until they are tender when pierced with a fork.
- While the potatoes are cooking, bring another small pot of water to a boil. Once boiling, add the trimmed green beans and cook for 3-4 minutes until they are bright green and tender-crisp.
- Immediately drain the green beans and transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. After a few minutes, drain again and set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir well until the dressing is smooth and well blended.
- Add the cooked baby potatoes and green beans to the bowl with the dressing. Gently toss to coat the vegetables evenly with the creamy mixture.
- Finally, fold in the chopped fresh dill, mixing it throughout the salad to enhance the flavor.
- Cover the salad and refrigerate for at least 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature as a delicious side dish.
Tips
- Choose fresh, crisp green beans and small, waxy baby potatoes for the best texture and flavor.
- Don't overcook your vegetables - aim for that perfect tender-crisp green bean and soft potato consistency.
- Use the ice water bath technique to stop cooking and preserve the bright green color of your beans.
- Let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to meld together.
- For extra flavor, consider adding crispy bacon bits or toasted almonds as a crunchy topping.
- Use fresh dill for the most vibrant and aromatic herb flavor - dried dill just won't compare!
- Adjust the dressing's tanginess by playing with the ratio of mustard and apple cider vinegar to suit your taste.
Nutrition Facts
Calories: 230kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 10mg
