Potato and Bean Salad

Potato And Bean Salad

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Kathy Klein


Kraft food recipe I tried for Curious Cuisiners group


★★★★★ 1 vote

30 Min
20 Min


  • 1/2 c
    miracle whip light or real mayo
  • 2 tsp
    dijon mustard
  • 1 lb
    each new red and white mini potatoes, unpeeled, halved, cooked until tender and cooled
  • 1/2 lb
    each green and yellow beans, cut into 2 inch pieces and cooked
  • 2 stalk(s)
    celery, diced
  • 1/3 c
    fresh dill chopped

How to Make Potato and Bean Salad


  1. Cook potatoes until tender about 20 minutes. Cool. Then cut in half.
  2. Steam or cook green and yellow beans until not hard. Also could blanch if you prefer.
  3. Mix mayo and mustard together. Chop celery and fresh dill.
  4. 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.

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