Potato and Green Bean Salad

Potato and Green Bean Salad

Potato and Green Bean Salad

Posted by Chef Don King, Culinary Market Specialist


If you're looking for something a little different in a potato salad, this potato and green bean combo is an excellent choice. The green beans and red-skinned potatoes add bright color and fresh flavor. A dressing of mayonnaise, sour cream, dill, and lemon brings all the ingredients together in the most delicious way. For best flavor, make the salad a few hours in advance; cover the bowl and chill the salad until serving time.


2 pounds red-skinned potatoes (or new potatoes)

1 teaspoon salt plus more, to taste

10 oz. Jake & Amos Spiced Dilly Beans (about 2 cups)

1/2 cup chopped onion (sweet onion or red onion)

1/2 cup thinly sliced celery

1 cup mayonnaise or more, to taste

2 tablespoons dill relish or more, to taste

2 tablespoons lemon juice

2 tablespoons sour cream

2 teaspoons fresh dill (chopped)

Black pepper, to taste

  1. Scrub the potatoes and cut them into 1-inch pieces. Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon of salt. Bring to a boil; reduce heat to medium-low, cover, and cook for 12 to 15 minutes, or until potatoes are fork-tender. Drain and let cool completely.

  2. Drain jar of Jake & Amos Spiced Dilly Beans and cut beans in half. Set to the side for later.

  3. Transfer the cooled potatoes to a large bowl along with the Jake & Amos Spiced Dilly Beans, chopped onion, and sliced celery. Toss lightly to blend.

  4. In another bowl, combine the 3/4 cup of mayonnaise, relish, lemon juice, sour cream, and fresh dill. Add salt and pepper, as needed to taste.

  5. Gently combine the potato mixture with the dressing. If necessary, add a little more mayonnaise. Taste and adjust the seasonings.

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