Creamy Green Bean Potato Salad is a comforting, classic-style dish that I love making when I want something hearty, fresh, and satisfying all at once. The tender potatoes, crisp green beans, and creamy dressing come together into a salad that works just as well as a side dish as it does a light meal. It’s familiar, cozy, and always a crowd-pleaser.

Why You’ll Love This Recipe

I like this recipe because it balances richness and freshness perfectly. The potatoes make it filling, the green beans add crunch and color, and the creamy dressing ties everything together without feeling too heavy. It’s great for potlucks, picnics, family dinners, or meal prep, and it tastes even better after the flavors have had time to come together. Creamy Green Bean Potato Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes, peeled or unpeeled and cut into bite-sized pieces
Fresh green beans, trimmed and cut into halves
Mayonnaise or Greek yogurt
Dijon mustard
Apple cider vinegar or lemon juice
Olive oil
Salt
Black pepper
Garlic powder or minced garlic
Optional: red onion, finely chopped
Optional: fresh dill or parsley, chopped

Directions

I start by bringing a large pot of salted water to a boil and cooking the potatoes until fork-tender.
During the last 3–4 minutes of cooking, I add the green beans to the same pot so they stay crisp-tender.
I drain everything and let it cool slightly.
In a large bowl, I whisk together mayonnaise or Greek yogurt, Dijon mustard, vinegar or lemon juice, olive oil, salt, pepper, and garlic.
I add the warm potatoes and green beans to the bowl and gently toss to coat them evenly.
I fold in red onion and fresh herbs if I’m using them.
I chill the salad for at least 30 minutes before serving so the flavors can meld.

Servings and timing

This recipe serves about 4–6 people. Prep and cooking take around 30 minutes, plus chilling time. It’s an easy make-ahead dish for gatherings or weeknight meals.

Variations

Sometimes I add chopped hard-boiled eggs for extra richness. I’ve also made it with a lighter dressing by using mostly Greek yogurt. For a tangier version, I increase the mustard or add a splash of pickle juice. Roasted potatoes instead of boiled ones are also delicious when I want deeper flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t reheat this salad—it’s best served chilled or at cool room temperature. Before serving leftovers, I give it a gentle stir and add a small splash of dressing if needed. Creamy Green Bean Potato Salad

FAQs

Can I use frozen green beans?

Yes, I can, but I prefer fresh for the best texture. If using frozen, I cook them briefly so they don’t get mushy.

What kind of potatoes work best?

I like Yukon gold or red potatoes because they hold their shape and have a creamy texture.

Can I make this salad ahead of time?

Yes, I usually make it a few hours ahead or even the day before. The flavor improves as it sits.

Is this salad served warm or cold?

I serve it chilled or slightly cool. It’s not meant to be hot.

Can I make this dairy-free?

Yes, I use dairy-free mayonnaise or plant-based yogurt, and it works very well.

Conclusion

Creamy Green Bean Potato Salad is one of those reliable, comforting recipes I always come back to. I love how simple ingredients turn into something so satisfying and versatile. Whether I’m bringing it to a gathering or enjoying it at home, this salad always feels familiar, filling, and completely delicious.