Simple Green Bean and Potato Salad

A classic, easy-to-make potato salad featuring tender green beans and a creamy, tangy dressing. Perfect for picnics and potlucks.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 lb new potatoes

0.5 lb green beans

3 piece hard-boiled eggs

0.75 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 stalk celery

0.25 cup red onion

1 tsp salt

0.5 tsp black pepper

2 tbsp fresh parsley

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1
Wash the potatoes and cut them into 2.5 cm (1 inch) cubes. Place in a large pot, cover with cold water, and add 0.5 tsp of salt. Bring to a boil and cook for 10-12 minutes, or until tender but not mushy. Drain and let cool slightly.
10 min
2
Trim the ends off the green beans. Blanch them in boiling water for 3-4 minutes until crisp-tender. Immediately plunge them into ice water to stop the cooking and preserve their color. Drain well.
3 min
3
Finely chop the celery and red onion. Peel and chop the hard-boiled eggs into bite-sized pieces. Chop the fresh parsley.
4
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, remaining 0.5 tsp salt, and black pepper.
5
Add the cooked potatoes, blanched green beans, chopped celery, red onion, and hard-boiled eggs to the dressing. Gently toss to combine, ensuring all ingredients are evenly coated.
6
Stir in most of the chopped fresh parsley, reserving some for garnish. Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Garnish with remaining parsley.
15 min
7
Serve chilled.

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