A creamy, bright potato salad studded with crisp-tender green beans — this is the kind of make-ahead dish that disappears fast at backyard barbecues, potlucks, and family dinners. It balances pillowy red or Yukon Gold potatoes with a tangy mayo–Greek yogurt dressing and just enough Dijon and red onion to keep things interesting. If you want extra-crisp green beans, try the fast blanch-and-shock technique in this guide to how to crack green beans for perfect texture every time.
Why you’ll love this dish
This salad delivers creamy comfort without feeling heavy. The yogurt lightens the mayo so you get the silky mouthfeel of classic potato salad with a fresher finish. It’s quick to pull together, stretches to feed a crowd, and travels well — ideal for summer picnics, holiday sides, or a simple weeknight meal.
“Perfectly creamy, with beans that still have a snap — the whole family asked for seconds.” — home cook review
Beyond taste, it’s forgiving: swap potatoes, scale the dressing, or chill longer for deeper flavor. It’s also easy to make ahead, which makes hosting less stressful.
How this recipe comes together
This recipe is straightforward: boil whole small potatoes until tender, blanch the green beans until bright and crisp-tender, whisk a creamy mayo–Greek yogurt dressing with a little Dijon and red onion, then fold everything together and chill. The most important steps are not overcooking the beans and letting the potatoes cool slightly so they hold their shape and don’t soak up all the dressing.
What you’ll need
- 1.5–2 pounds small red potatoes or Yukon Golds (bite-sized, choose firm, unbruised potatoes)
- 12–16 ounces fresh green beans, trimmed
- 1/2 to 3/4 cup mayonnaise (adjust to taste)
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1–2 teaspoons Dijon mustard (start small, add to taste)
- 2–3 tablespoons red onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Notes and substitutions: - For a lighter version use more Greek yogurt and less mayo.
- To make it vegan, use vegan mayo and a plant-based yogurt.
- Baby potatoes or fingerlings work well; baking-type russets will fall apart.
Step-by-step instructions
- Prep the potatoes: Place whole small potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook 12–15 minutes, or until a fork slides in easily. Drain and let cool slightly; cut larger potatoes into bite-size pieces.
- Blanch the green beans: Bring a separate pot of salted water to a boil. Add trimmed green beans and cook about 3 minutes — they should be bright green and crisp-tender. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry.
- Make the dressing: In a bowl, whisk together 1/2–3/4 cup mayonnaise, 1/2 cup Greek yogurt, 1–2 tsp Dijon, and 2–3 tbsp finely chopped red onion. Season with salt and black pepper. Taste and adjust; a squeeze of lemon juice brightens it if desired.
- Fold gently: Combine cooled potatoes and blanched green beans in a large bowl. Pour the dressing over and fold gently so vegetables stay intact and everything is evenly coated.
- Chill: Refrigerate at least 30 minutes to let flavors meld; longer chilling (2–4 hours) deepens flavor.
- Finish and serve: Stir gently, adjust seasoning, garnish with chopped parsley, and serve chilled or at cool room temperature.
Best ways to enjoy it
Serve this salad chilled alongside grilled meats, roasted chicken, or as part of a picnic spread. It pairs especially well with smoky flavors — try it with grilled sausages or fish. For a cozy counterpoint on cooler days, serve it next to a warm, creamy bowl such as creamy Parmesan Italian sausage ditalini soup for a satisfying contrast of textures and temperatures.
Plating ideas:
- Spoon into a shallow bowl and sprinkle extra parsley and a little cracked pepper for a rustic look.
- Add halved cherry tomatoes or thinly sliced radish for pops of color.
- For a party, transfer to a large platter and tuck lemon wedges around the edges.
Storage and reheating tips
- Refrigerate in an airtight container. This salad keeps well for 3–4 days.
- Do not freeze: mayo and yogurt separate when frozen and thawed, changing texture.
- If the salad tastes a bit dry after refrigeration, stir in a tablespoon of yogurt or a small drizzle of olive oil before serving.
- Food safety: keep the salad chilled and discard any leftovers left out at room temperature for more than 2 hours (or 1 hour above 90°F).
Pro chef tips
- Keep the potato skin on: it adds texture, color, and nutrients, and prevents the potato pieces from becoming mushy.
- Salt the cooking water for both potatoes and beans — it seasons from the inside out.
- Don’t overdress: start with the lower mayo amount and add more if needed; potatoes will absorb flavor as they chill.
- Cool potatoes slightly before mixing: warm potatoes will absorb more dressing and make the salad soggy.
- Cut potatoes to uniform size so they cook evenly and look tidy in the finished dish.
Creative twists
- Mediterranean: fold in crumbled feta, olives, and lemon zest.
- Bacon & herbs: add crispy bacon and a mix of dill and chives for a smoky finish.
- Mustard-forward: swap Dijon for whole-grain mustard and add chopped cornichons for tang.
- Green goddess: blend a handful of herbs (parsley, tarragon, chives) into the dressing for an herbaceous punch.
- Add roasted veggies: toss in roasted red peppers or asparagus for extra depth.
Common questions
Q: Can I make this salad the day before?
A: Yes — making it ahead helps flavors meld. Wait to add delicate herbs and any crunchy toppings until serving.
Q: Can I use frozen green beans?
A: Fresh is best for texture. If using frozen, thaw, then briefly plunge into ice water to firm them up; avoid overcooking.
Q: Is it safe to use Greek yogurt with mayo?
A: Absolutely — both are safe when handled properly. Keep the salad refrigerated and consume within 3–4 days.
Q: Can I warm it before serving?
A: This is primarily a chilled salad. If you prefer warm potatoes, serve the potatoes slightly warm but add beans and dressing at cool room temperature to preserve crunch.
Q: Will the potatoes fall apart if boiled whole?
A: Use small, waxy potatoes (red or Yukon Gold) and test with a fork. They’ll hold shape better than russets. Cut larger ones after cooking to ensure uniform pieces.
If you want more make-ahead side dish ideas or variations on creamy salads, try the tips and flavor swaps above to adapt this recipe to your menu.
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Creamy Potato Salad with Green Beans
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy potato salad mixed with crisp-tender green beans and a tangy mayo-Greek yogurt dressing, perfect for summer picnics and family gatherings.
Ingredients
- 1.5–2 pounds small red potatoes or Yukon Golds
- 12–16 ounces fresh green beans, trimmed
- 1/2 to 3/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1–2 teaspoons Dijon mustard
- 2–3 tablespoons red onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep the potatoes: Place whole small potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook 12–15 minutes, or until a fork slides in easily. Drain and let cool slightly; cut larger potatoes into bite-size pieces.
- Blanch the green beans: Bring a separate pot of salted water to a boil. Add trimmed green beans and cook about 3 minutes — they should be bright green and crisp-tender. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry.
- Make the dressing: In a bowl, whisk together 1/2–3/4 cup mayonnaise, 1/2 cup Greek yogurt, 1–2 tsp Dijon, and 2–3 tbsp finely chopped red onion. Season with salt and black pepper. Taste and adjust.
- Fold gently: Combine cooled potatoes and blanched green beans in a large bowl. Pour the dressing over and fold gently so vegetables stay intact and everything is evenly coated.
- Chill: Refrigerate at least 30 minutes to let flavors meld; longer chilling (2–4 hours) deepens flavor.
- Finish and serve: Stir gently, adjust seasoning, garnish with chopped parsley, and serve chilled or at cool room temperature.
Notes
For a lighter version use more Greek yogurt and less mayo. To make it vegan, use vegan mayo and a plant-based yogurt. This salad keeps well for 3–4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Blanching
- Cuisine: American