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