Place potatoes and enough water to cover in (3-qt./2.8-L) Saucepan. Cover; bring to a boil. Reduce heat; cook 8-10 minutes or until potatoes are 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 Collapsible Serving Bowl - 2 Quart; mix until well blended. Add potatoes, green beans, celery and onion; mix gently. Cover; refrigerate at least 2 hours to allow flavors to blend.
Calories 220, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 3 g, Sodium 280 mg, Fiber 3 g
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