Description
A delicious and easy-to-make creamy green bean potato salad, perfect for summer cookouts and gatherings.
Ingredients
Scale
- 4 medium Yukon Gold potatoes
- 2 cups fresh green beans (trimmed and cut into bite-sized pieces)
- ½ cup diced red onion
- 1 cup Greek yogurt (or mayo)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: Fresh dill or parsley
Instructions
- Chop the potatoes into quarters and cook them in a pot of salted boiling water until fork-tender (about 15–20 minutes). Drain and cool.
- In another pot, cook the green beans in boiling water for about 3-4 minutes until bright green and crisp. Drain and plunge into ice water.
- In a large bowl, combine the cooled potatoes, green beans, diced red onion, Greek yogurt, Dijon mustard, and apple cider vinegar. Season with salt and pepper and mix gently.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Customize with bacon or fresh herbs for added flavor. This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg