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
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.
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)
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.