Green Bean and Potato Salad
Green Bean and Potato Salad

A killer potato salad recipe is a must-have. Everyone needs one to fall back on for pot lucks, family affairs, or a quick Wednesday night meal. This one is simple, super tasty, and a winner every time.


Serves: 4

Prep time: 20 minutes


2 lb baby new potatoes

1 lb green beans

2 stalks celery- finely chopped

½ cup (125ml) sour cream

1/3 cup (80ml) mayonnaise

2 Tbsp powdered ranch dressing

1 Tbsp (15ml) grainy Dijon

Juice of ½ a lemon

2 Tbsp dill-chopped

1/4 red onion finely diced

1 clove garlic-minced

2 Tbsp (30ml) milk


  1. Simmer potatoes in salted water for about 15 minutes or until fork tender all the way through.
  2. Trim and half green beans, blanch in boiling salted water for 1 minute or until tender, remove from water and cool immediately in a bowl of ice and water.
  3. While potatoes are cooking, in a mixing bowl combine the rest of the ingredients to make the dressing.
  4. Once the potatoes are cooked drain them and let steam for a few minutes to remove extra water
  5. Add the potatoes to the dressing while they are still hot and toss. Add the green beans and toss.
  6. Place in fridge until ready to serve.

Serve with extra dill or pea shoots as garnish

chef spencer in action!