Description
A delightful salad combining crunchy green beans and tender potatoes with a creamy, tangy dressing.
Ingredients
Scale
- 1 lb green beans, trimmed
- 2 cups potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup red onion, chopped
- 1/4 cup crispy bacon, crumbled (optional)
- Fresh parsley for garnish
Instructions
- Boil the cubed potatoes in salted water until tender, about 10 to 15 minutes. Drain and let them cool slightly.
- Blanch the green beans in boiling water for 3 to 4 minutes until bright green. Transfer them to an ice bath to halt the cooking process.
- In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine the cooled potatoes and blanched green beans in a large bowl. Add the chopped red onion and optional crispy bacon.
- Pour the dressing over the salad and mix gently until everything is coated. Taste and adjust seasoning if necessary.
- Garnish with fresh parsley before serving. Serve cold or let it come to room temperature.
Notes
Use fresh ingredients for the best flavor. Adjust the dressing proportions to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: salad, green beans, potatoes, creamy, summer dish