Description
A flavorful and crunchy twist on the classic potato salad, featuring fresh green beans and a creamy dressing.
Ingredients
Scale
- 1 lb Green Beans, trimmed
- 1.5 lbs Yukon Gold Potatoes, diced
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 tbsp Dijon Mustard
- 1/4 cup Red Onion, diced
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Vegetables: Wash your green beans and potatoes thoroughly. Trim the ends of the green beans and cut the potatoes into bite-sized cubes (about 1-inch).
- Boil the Potatoes: In a large pot, fill with salted water and bring to a boil. Add potato cubes and cook for about 10 minutes, or until fork-tender.
- Blanch the Green Beans: In another pot of salted water, boil and then add trimmed green beans for about 3 minutes. Plunge into ice water to stop cooking.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper to taste.
- Combine It All: Add cooled potatoes to the dressing, fold in blanched green beans and red onion without mashing the potatoes.
- Chill and Serve: Cover and chill in the fridge for at least one hour before serving.
Notes
Substitutions are available for most ingredients, including vegan options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, green beans, summer side dish, creamy dressing, picnic food