Description
A vibrant and creamy green bean potato salad that combines fresh vegetables and a creamy dressing, perfect for gatherings and summer picnics.
Ingredients
Scale
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Boil a large pot of salted water. Add the potatoes and cook for about 10 minutes.
- Add the green beans and cook for an additional 5 minutes until tender. Drain and let cool.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Once the potatoes and green beans are cool, add them to the bowl along with the red onion, celery, and dill. Toss to coat everything evenly.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy your flavorful salad at a BBQ or picnic!
Notes
For variation, add diced hard-boiled eggs or cubed cheese for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: green beans, potato salad, summer salad, creamy salad, picnic recipe
