Potatoes partner up with crisp, tender green beans; creamy, tangy dressing and an abundance of fresh herbs for a family side dish or popular potluck contribution.
There’s an ongoing debate in our family: Which is better, pasta or potatoes? While I fall firmly in the pasta camp, I’m outnumbered in this household. Don’t get me wrong — I really like potatoes, it’s just that I don’t love them as much as everyone else does. Because of this, I’m not content to serve simple roasted potatoes or run-of-the-mill potato salad all that often. I have to keep creative to get excited about eating them.
Potato salad in particular is a wonderful dish to play with and manipulate. Fruit, vegetable and protein add-ins are practically limitless, dressings range widely from vinegary to creamy and herb pairings abound. And all of that is once you decide whether you’re going for a hot or cold salad.
One of my most recent creations is this herb-loaded variation on potato salad that includes equal volumes of green beans and potatoes. A generous amount of dill, tarragon and chives adds a provocative herbaceous element as well as subtle onion and licorice flavors. The mayonnaise-and-yogurt dressing is both creamy and tangy. Like so many potato salads before it, this one is just as good on day two as on the day it was made.
Green beans and potato salad with herbs
This recipe has everything you love about potato salad — creamy dressing and a generous measure of fresh herbs — now with crisp, tender green beans! For a carnivorous crowd, add 4–6 crumbled slices of fried bacon.
- 3 pounds Yukon Gold potatoes, washed and cut into 1-inch pieces
- 1 pound green beans, rinsed, trimmed and cut into 1-inch pieces
- 2/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 teaspoons whole-grain mustard
- 2 pinches salt
- 1 cup fresh dill, roughly chopped
- 1/2 cup fresh tarragon, roughly chopped
- 1/4 cup fresh chives, roughly chopped
- Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl with 3 cups of ice and 3 cups of cold water. Add the potatoes to the water, stir occasionally and boil until they can be easily pierced with the tines of a fork, for about 10–15 minutes. Add the green beans and boil for another two minutes. Strain the potatoes and green beans and immediately move to the ice water bath to cool.
- In large bowl, stir together the mayonnaise, yogurt, mustard and salt until smooth. Add the dill, tarragon and chives and stir to combine. Strain the potatoes and green beans from the ice bath (removing any remaining pieces of ice), add them to the bowl with the dressing and toss to evenly coat. Serve cold or at room temperature.