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Creamy Green Bean Potato Salad

This creamy and crunchy green bean potato salad is a crowd-pleaser, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups green beans, trimmed
  • 4 medium potatoes, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup red onion, chopped
  • 1/4 cup celery, chopped
  • to taste Salt and pepper
  • optional hard-boiled eggs, chopped Add for extra flavor

Method
 

Preparation
  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside to cool.
  2. Blanch the green beans in boiling water for 3 minutes, then transfer to an ice bath. Drain and set aside.
  3. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, red onion, and celery. Mix well.
  4. Add the cooled potatoes and green beans to the dressing, and gently mix until everything is well coated.
  5. Season with salt and pepper to taste.
  6. If desired, fold in chopped hard-boiled eggs.
  7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Give it a stir if it thickens while chilled.