A vibrant and flavorful twist on classic potato salad, enhanced with creamy green beans for a zesty dish.

Scale

2 pounds Potatoes (Yukon Gold or Red Potatoes)

1 pound Fresh Green Beans

1 medium Red Onion

1 cup Mayonnaise

2 tablespoons Dijon Mustard

2 tablespoons Lemon Juice

2 tablespoons Fresh Dill (chopped)

Salt and Pepper (to taste)

Prepare the Potatoes: Wash the potatoes thoroughly, cut into 1-inch chunks, and place in a large pot with cold water and salt.
Cook the Potatoes: Bring the pot to a boil, then reduce to a simmer and cook for 10-12 minutes until tender. Drain and cool.
Blanch the Green Beans: Add the green beans to salted boiling water and blanch for 3-5 minutes. Transfer to an ice bath.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and dill.
Mix Ingredients: Add cooled potatoes, green beans, and red onion to the bowl. Gently fold together.
Chill and Serve: Refrigerate for at least 30 minutes before serving.

For a lighter option, substitute mayonnaise with Greek yogurt.

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