Potato and Green Bean Salad

By Addie

Steamed fresh green beans are a tasty addition to this nicely seasoned sour cream and dill potato salad. For best flavor, make this a few hours in advance and chill until serving time.

Ingredients

• 2 pounds red-skinned potatoes, scrubbed and cut in 1-inch pieces
• 1 1/2-2 cups green beans, steamed until tender and cut in 1-inch lengths
• 1/2 cup finely chopped sweet onion
• 1/2 cup thinly sliced celery
• 1 clove garlic, mashed and finely minced
• 2/3 cup mayonnaise, light or regular, or more, to taste
• 1 tablespoon dill relish
• 1 tablespoon lemon juice
• 2 tablespoons sour cream
• 1 1/2 teaspoons chopped fresh or freeze dried dill
• Salt and pepper, to taste

Preparation

Step 1

Put potatoes in a large saucepan and cover with water. 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. Place in a large bowl along with the green beans, chopped onion, sliced celery, and garlic. Lightly toss to blend. Stir in 2/3 cup mayonnaise, relish, lemon juice, the sour cream, dill, and salt and pepper, to taste. Add more mayonnaise, if desired.