Dilled Potato Salad
Per serving 3/4 cup: calories 220; total fat: 14g,; saturated fat 3.5 g; cholesterol 15 mg; carbohydrate 21 g; protein 3 g; sodium 290 mg; fiber 3 g
- 2 lbs unpeeled small red potatoes cut into 1" pieces
- 1 cup green beans, trimmed and cut into 2" pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp. dried dill weed
- 1 tbsp. Dijon mustard
- 1/2 tsp salt
- 1/2 cup thinly sliced celery
- 1/4 cup chopped onion
Place potatoes and enough water to cove in 3 qt. saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until tender, adding green beans during the last 5 minutes of cooking. Drain and rinse under cold running water until potatoes are cold.
Combine mayonnaise, sour cream, dill, mustard and salt in 2 qt. bowl. mix until well blended, Add potatoes, green beans, celery and onion; mix gently, Cover; refrigerate at least 3 hours to allow flavors to blend,
Yield: 8 servings.