Garden Fresh Salad recipe

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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

Nutrition Info

163 calories
carbohydrate: 22.5 g
cholesterol: 3.5 mg
fat: 7.4 g
fiber: 3.1 g
protein: 2.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 86.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 servings

Recipe Note

New potatoes and fresh green beans make this salad perfect for summer.

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