A deliciously creamy potato salad with green beans, perfect for summer picnics and gatherings.

Scale

4 medium Yukon Gold potatoes, cut into 1-inch chunks

2 cups fresh green beans, trimmed

1 cup mayonnaise (or Greek yogurt for a lighter option)

2 tablespoons Dijon mustard

1 small red onion, finely chopped

2 hard-boiled eggs, diced

2 tablespoons fresh dill or parsley, chopped

Salt and pepper to taste

Wash the potatoes and cut them into uniform 1-inch pieces. Boil salted water in a large pot, add potatoes, and cook for 10-12 minutes. In the last 3 minutes, add green beans. Drain and let cool.
In a bowl, mix mayonnaise, Dijon mustard, and salt and pepper until creamy.
In a large bowl, combine cooled potatoes, green beans, chopped red onion, and diced eggs. Pour dressing over and fold gently.
Cover and chill in the refrigerator for at least 30 minutes before serving.

For a vegan version, use vegan mayonnaise and substitute hard-boiled eggs with avocado.

Keywords: potato salad, green beans, summer salad, creamy salad, side dish