Potato and Green Bean Salad 🥔
This potato and green bean combo is an excellent choice for a different take on potato salad. With red-skinned potatoes, green beans, and a creamy dill dressing, it’s a vibrant and fresh side dish.
Prep: 15 mins | Total: 30 mins | Yield: 8 servings
Ingredients
- 2 pounds - Red-skinned Potatoes, or New Potatoes
- 1 teaspoon - Salt, plus more to taste
- 10 ounces - Green Beans, fresh, about 2 cups cut into 1-inch pieces
- ½ cup - Onion, sweet or red, chopped
- ½ cup - Celery, thinly sliced
- ¾ cup - Mayonnaise, more to taste
- 2 tablespoons - Dill relish, or to taste
- 2 tablespoons - Lemon Juice
- 2 tablespoons - Sour Cream
- 2 tablespoons - Dill, fresh, chopped
- Black Pepper, freshly ground, to taste
Directions
- Scrub the potatoes and cut them into 1-inch pieces. Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon of salt. 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.
- Rinse the green beans; cut off and discard the stem ends. 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.
- Transfer the cooled potatoes to a large bowl along with the cooled steamed green beans, chopped onion, and sliced celery. Toss lightly to blend.
- In another bowl, combine the 3/4 cup of mayonnaise, relish, lemon juice, the sour cream, and fresh dill. Add salt and pepper, as needed to taste.
- Gently combine the potato mixture with the dressing. If necessary, add a little more mayonnaise. Taste and adjust the seasonings.
Notes
- Red-skinned potatoes add color when left unpeeled, but go ahead and peel them if that's your preference. Some other low to moderate starch potatoes: new potatoes, round white, Kennebec, and Yukon Gold.
- The Instant Pot is a great choice for cooking the potatoes, especially if you're trying to keep the kitchen cool. Plus, there's less mess with no boil-over. Place the trivet in the Instant Pot, add the cut-up potatoes, and set it for 3 minutes at high pressure. Release the steam immediately. Drain the potatoes and let them cool.
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