Ingredients
Scale
- 2 cups green beans
- 4 medium potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red onion, chopped
- 1 cup cherry tomatoes, halved
Instructions
- Begin by boiling the diced potatoes in salted water until they are tender, about 10 to 15 minutes. Drain them and set aside to cool.
- Blanch the green beans in boiling water for 2 to 3 minutes. Transfer them to an ice bath to halt the cooking, then drain and chop them.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Add the cooled potatoes and blanched green beans to the dressing, along with the red onion and cherry tomatoes. Toss gently to coat.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For an extra kick, consider adding a hint of Dijon mustard. Chill before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg