A few days ago, when I was writing the green bean salad with mayonnaise recipe
, I remembered how delicious and flavorful it was. And I said to myself that I have to cook this salad again.
Although I really love green bean salad with mayonnaise I decided to add a few extra ingredients: potatoes and dill pickles. I upgraded my salad 🙂
This potato and green bean salad with mayonnaise was a real hit despite the fact that I overcooked the potatoes. You know that I always tell you: “be careful to not overcook the potatoes because you’ll get a mushy salad”. Well, I found out that’s not such a bad thing to overcook the potatoes because I got a much more creamy salad. Everything’s well when it ends well, right? 🙂
As regarding the mayo, I recommend you to use half mayo and half plain yogurt. You’ll get a very creamy salad, flavorful but with little less calories. Instead of mayo I used my yogurt dressing thickened with 2 cooked potatoes.
You may serve this delicious potato and green been salad as an appetizer or as a side dish. You really have to give it a try!
– 1.5 kg (3.30 lb) potatoes
– 1 kg (2.20 lb) frozen green beans
– 3-5 garlic cloves
– 1 bunch fresh dill
– 6-8 dill pickles
– 700 ml (3 cups) mayonnaise (or yogurt dressing)
– salt and lemon juice to taste.
You should start by cooking the potatoes.
Wash the potatoes (skins on) and place them into a large pot. Cover with water and add salt. Cover the pot with a lid and place it over medium heat. Cook until the potatoes are tender when pierced with a fork. Be careful to not overcook the potatoes.
Drain the potatoes and allow to cool.
Meanwhile prepare the beans.
Fill a large pot with water and place it over medium heat. Add salt and bring to a boil. Toss the frozen beans into simmering water and cook until tender.
Drain the beans and transfer to a pot filled with very cold water and ice (to stop the cooking process).
Allow to cool for a few minutes then drain.
How to assemble the potato and green bean salad with mayonnaise.
Place the green beans into a large salad bowl. Add diced dill pickles.
Skin and cut the potatoes into medium pieces. Toss the potatoes into the salad bowl.
Add the mayonnaise and crushed garlic and stir to combine.
Add chopped dill, salt and lemon juice to taste and stir.
You may serve this delicious salad right away or you may refrigerate it for about half an hour before serving.