1/2 cmiracle whip light or real mayo
2 tspdijon mustard
1 lbeach new red and white mini potatoes, unpeeled, halved, cooked until tender and cooled
1/2 lbeach green and yellow beans, cut into 2 inch pieces and cooked
2 stalk(s)celery, diced
1/3 cfresh dill chopped
How to Make Potato and Bean Salad
- Cook potatoes until tender about 20 minutes. Cool. Then cut in half.
- Steam or cook green and yellow beans until not hard. Also could blanch if you prefer.
- Mix mayo and mustard together. Chop celery and fresh dill.
- In a large bowl combine potatoes, green and yellow beans, celery and fresh dill. Add dressing and toss lightly. Salt and pepper as preferred. Refrigerate until ready to serve.