Summer Potluck Potato And Green Bean Salad(Very Pleasant Change)
A vibrant summer potato and green bean salad with fresh dill, pickles, and a creamy low-fat dressing, perfect for picnics and light gatherings, bursting with freshness.
Ingredients
- 3 c. small red potatoes, unpeeled and cut in quarters ⓘ
- 3 c. fresh green beans, cut in 1-inch pieces ⓘ
- 1 hard-cooked egg, chopped fine ⓘ
- 2 Tbsp. low-fat mayonnaise ⓘ
- 2 Tbsp. low-fat sour cream ⓘ
- 2 Tbsp. low-fat small curd cottage cheese ⓘ
- 2 Tbsp. minced fresh dill or 2 tsp. dried dill ⓘ
- 2 Tbsp. finely chopped and drained dill pickles ⓘ
- 1 tsp. vinegar ⓘ
- 1 1/4 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
Instructions
- In a small saucepan, cover the quartered potatoes with salted water.
- Bring quickly to a boil, then turn the heat back to medium and cook until tender, about 8 minutes.
- Drain the potatoes; immediately plunge into cold water to stop cooking.
- Drain again and pat dry on paper towels.
- Put the dried potatoes in a large salad bowl.
- Add the cut green beans to boiling water and cook until tender, about 3-4 minutes.
- Drain the green beans and plunge into cold water to stop cooking.
- Drain the green beans and pat dry.
- Add the green beans to the potatoes in the salad bowl.
- Chop the hard-cooked egg finely and add to the salad.
- In a small bowl, mix the mayonnaise, sour cream, cottage cheese, dill, pickles, vinegar, salt, and pepper.
- Pour the dressing over the vegetables and egg, and toss gently to combine.
- Serve immediately or chill before serving.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for the low-fat mayonnaise or sour cream. If you prefer a tangy kick, add a squeeze of lemon juice to the dressing. Make sure to cut the green beans evenly for uniform cooking, and try using fresh herbs like parsley or chives if dill isn't available. This dish is versatile and can be customized with seasonal vegetables.
Serving Suggestions
This Summer Potluck Potato and Green Bean Salad is perfect for gatherings, barbecues, or as a refreshing side dish to grilled meats. It pairs beautifully with E-Z Peach Cobbler for dessert. For a complete meal, consider serving it alongside a protein like grilled chicken or fish. Garnish with extra fresh dill or a sprinkle of paprika for added color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry after refrigeration, add a splash of vinegar or a dollop of mayonnaise before serving. To serve cold, simply take it out of the fridge and mix before enjoying again. Avoid freezing, as the texture of the potatoes and beans may degrade.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Potluck Potato And Green Bean Salad(Very Pleasant Change) contains roughly 2070 calories, with 16g protein, 160g carbohydrates, and 155g fat. It is an excellent source of vitamin A (38% of the Daily Value), calcium (37% of the Daily Value), and protein (32% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2342mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, you can use other varieties like Yukon Gold or fingerling potatoes. Just ensure they are cut into similar sizes for even cooking. Each type will bring its own flavor and texture, so feel free to experiment.
Is it possible to make this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Just keep the dressing separate until you're ready to serve to maintain the freshness of the vegetables. Mix everything together just before serving for the best taste.
What can I substitute for green beans?
If green beans aren't available, snap peas or blanched asparagus can be great substitutes, providing a similar crunch and flavor. You could also add peas for a pop of sweetness. Just adjust the cooking time accordingly to keep them crisp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).