Description
A delightful and creamy salad featuring tender baby potatoes and crisp green beans, perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups baby potatoes
- 1 cup fresh green beans
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool before cutting into bite-sized pieces.
- Prepare the green beans by snapping off the ends and slicing into 1-inch pieces. Blanch in boiling water for 2-3 minutes, then transfer to an ice bath.
- In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- In a big mixing bowl, toss cooled potatoes, green beans, and dressing until well-coated.
- Mix in chopped herbs, cover, and chill in the refrigerator for at least 1 hour before serving.
Notes
This salad tastes even better the next day. Feel free to customize with your favorite herbs or add-ins like bacon or cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, creamy salad, side dish, picnic recipe, green beans, summer salad