Potato and Green Bean Salad

Potato and Green Bean Salad
Potato and Green Bean Salad. Image © Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 to 8 Servings

Steamed fresh green beans are a tasty addition to this nicely seasoned sour cream and dill potato salad. For best flavor, make this a few hours in advance and chill until serving time.

What You'll Need

  • 2 pounds red-skinned potatoes, scrubbed and cut in 1-inch pieces
  • 1 1/2 to 2 cups green beans, steamed until tender* and cut in 1-inch lengths
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup thinly sliced celery
  • 1 clove garlic, mashed and finely minced
  • 2/3 cup mayonnaise, light or regular, or more, to taste
  • 1 tablespoon dill relish
  • 1 tablespoon lemon juice
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons chopped fresh dillweed
  • salt and pepper, to taste

How to Make It

  1. Put potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat to medium-low, cover, and cook for 12 to 15 minutes, or until potatoes are fork-tender. Drain and let cool completely.
  2. Transfer the cooled potatoes to a large bowl along with the steamed green beans, chopped onion, sliced celery, and garlic. Lightly toss to blend. 
  3. Stir in 2/3 cup mayonnaise, relish, lemon juice, the sour cream, dill, and salt and pepper, to taste. If necessary, add a little more mayonnaise.

    *Steamed Fresh Green Beans - Put washed and trimmed green beans in a steaming basket. Put the basket in a pan with about 1 to 2 inches of water. Bring to a boil over medium heat, cover, and cook for about 5 to 7 minutes, or until they are tender-crisp as desired. If you're using frozen green beans, follow the package directions to steam or microwave.

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    Nutritional Guidelines (per serving)
    Calories 307
    Total Fat 15 g
    Saturated Fat 3 g
    Unsaturated Fat 3 g
    Cholesterol 9 mg
    Sodium 180 mg
    Carbohydrates 38 g
    Dietary Fiber 7 g
    Protein 7 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)