Green Bean And Buttermilk Potato Salad

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Servings: 4 Difficulty: Intermediate
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A creamy, herbaceous side dish featuring tender potatoes and crisp green beans in a tangy buttermilk dressing.
Green Bean and Buttermilk Potato Salad recipe image
Green Bean and Buttermilk Potato Salad recipe image
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Green Bean And Buttermilk Potato Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 192.4

Description

This refreshing Green Bean and Buttermilk Potato Salad is a vibrant twist on classic picnic fare. It combines the earthy comfort of small new potatoes with the crisp, fresh bite of blanched green beans. The dressing is light yet rich, made with tangy buttermilk, sharp Dijon mustard, and zesty horseradish, all brightened by fresh dill and green onions. Unlike heavy mayo-based salads, this version feels lighter and more flavorful, making it perfect for warm-weather gatherings, summer barbecues, or as a healthy lunch side. The ingredients meld together beautifully after chilling, allowing the flavors to deepen. Its an easy, reliable recipe that brings a fresh, home-style elegance to any table.

Ingredients

Directions

  1. Place the small new potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
  2. Reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes depending on size.
  3. Drain the potatoes and let them cool slightly. Cut into bite-sized pieces if they are large.
  4. While potatoes cook, bring a separate pot of water to a boil. Add green beans and blanch until tender-crisp and bright green, about 3-4 minutes.
  5. Immediately transfer green beans to a bowl of ice water or rinse under cold running water to stop the cooking process. Drain well.
  6. In a medium bowl, whisk together buttermilk, sour cream, Dijon mustard, prepared horseradish, chopped green onions, half of the fresh dill, salt, and pepper until smooth.
  7. In a large serving bowl, combine the cooled potatoes and drained green beans.
  8. Pour the dressing over the vegetable mixture and gently stir until everything is evenly coated.
  9. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
  10. Before serving, sprinkle with the remaining fresh dill and adjust seasoning if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 192.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 42.6g15%
Dietary Fiber 6.5g26%
Sugars 3.7g
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green bean, potato salad, buttermilk dressing, dill, horseradish, dijon mustard, summer salad, picnic food, side dish, vegetable salad, new potatoes, light dressing, herb salad, make ahead, chilled salad, picnic recipe, healthy side, barbecue side, fresh herbs, summer lunch
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