Christmas Green Bean & Potato Salad with Herb Dressing

How to make Christmas Green Bean & Potato Salad with Herb Dressing

Step 1: Boil baby potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly before halving if not already cut.

Step 2: Blanch the green beans in boiling water for 2–3 minutes, then transfer to ice water to retain their vibrant green color. Drain and set aside.

Step 3: In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar or lemon juice, garlic, parsley, dill, salt, and pepper until creamy and well combined.

Step 4: In a large serving bowl or platter, combine the potatoes, green beans, eggs, red onion slices, and crumbled bacon.

Step 5: Drizzle the herb dressing over the salad and gently toss to coat. Garnish with extra herbs if desired.

Step 6: Serve immediately at room temperature or chill for 30 minutes before serving for even more flavor.

Recipe Variations and Possible Substitutions

• Swap bacon for pancetta or turkey bacon.
• Use baby spinach or arugula for extra greens.
• Add cherry tomatoes or roasted red peppers for a burst of color.
• Substitute Greek yogurt with sour cream or all mayo if preferred.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served fresh or lightly chilled. Do not freeze. Stir before serving if it has been sitting, and adjust seasoning if needed.