"My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey..."
INGREDIENTS
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1 pound potatoes (about 2 medium), peeled and cubed
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1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
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DRESSING:
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1/3 cup buttermilk
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 tablespoon Creole mustard
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1 tablespoon minced chives
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1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
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1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
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1-1/2 teaspoons cider vinegar
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1 garlic clove, minced
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1/2 teaspoon salt
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1/8 teaspoon celery seed
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1/8 teaspoon pepper