
Garden Fresh Salad
With new potatoes and crisp green beans, this salad is an ideal choice for the summertime.
Ingredients
- 1 pound new red potatoes, scrubbed and halved
- 1 pound new white potatoes, scrubbed and halved
- ½ pound fresh green beans, trimmed and snapped
- ½ pound fresh wax beans, trimmed and snapped
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 stalks celery, chopped
- ⅓ cup chopped fresh dill
- salt and pepper to taste
Instructions
- Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
- In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans and stir to coat. Refrigerate until ready to serve.
Nutrition
Calories: 163kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 4mgSodium: 86mgPotassium: 601mgFiber: 3gSugar: 2gVitamin C: 22mgCalcium: 26mgIron: 1mg
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