Dilled New Potato Salad

This deli-style salad, featuring crisp celery and green beans, will be a hit anywhere you serve it. 


  • 2 pounds unpeeled small red potatoes, scrubbed and cut into 1-inch pieces (about 6 cups)
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon All-Purpose Dill Mix
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt


  1. Place potatotes and enough water to cover in (3-qt.) Saucepan. Cover; bring to a boil. Reduce heat and cook 8-10 minutes or until potatoes are tender, adding green beans during last 5 minutes of cooking. Drain and rinse under cold running water using large Stainless Mesh Colander.

  2. Meanwhile, thnly slice celery using Chef's Knife. Chop onion using Food Chopper

  3. Combine mayonnaise, sour cream, seasoning mix, mustard and salt in Chillzanne ® Bowl; mix until well blended. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.


  • 8  servings of 3/4 cup

Nutrients per serving:

Calories 220, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 3 g, Sodium 320 mg, Fiber 3 g 

U.S. Diabetic exchanges per serving:

1 starch, 3 fat (1 carb) 

Cook's Tips:

If desired, 1 cup frozen cut green beans can be substituted for the fresh green beans.

For a main dish salad, add 2 cups diced cooked chicken to potato mixture. 

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