Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of salted water to a boil, then add the cubed potatoes and boil until tender, about 15–20 minutes. Skim off any foam if needed, then drain in a colander and spread on a sheet pan to cool slightly.
Blanch the green beans
- Boil water in the same pot and add trimmed green beans. Cook for 3 minutes, then immediately transfer to an ice bath until chilled, about 1–2 minutes.
Mix the salad
- Add the cooled potatoes and the chilled green beans to a large bowl and toss gently to combine. Let any excess water drain so the dressing stays creamy.
Make the herb dressing
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth. Stir in dill, parsley, plus salt and pepper to taste.
Dress and chill
- Add the finely diced red onion to the potato mixture, then pour in the dressing. Toss until everything is evenly coated.
Refrigerate
- Cover and refrigerate the salad for 2 hours before serving. Chill until firm and flavors are well blended.
Notes
Pro tip: cool the potatoes before mixing so the dressing doesn’t thin out. Store covered in the refrigerator up to 4 days; stir once before serving. Freezing isn’t recommended because the creamy dressing can separate. For a lighter option, replace mayonnaise and sour cream with a 1:1 combination of plain Greek yogurt (use full-fat for the same creamy texture).