Potato-Bean Salad with Herb Dressing

Name: Potato-Bean Salad with Herb Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 pound potatoes (about 2 medium), peeled and cubed; 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces; DRESSING:; 1/3 cup buttermilk; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1 tablespoon Creole mustard; 1 tablespoon minced chives; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes; 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed; 1-1/2 teaspoons cider vinegar; 1 garlic clove, minced; 1/2 teaspoon salt; 1/8 teaspoon celery seed; 1/8 teaspoon pepper

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

1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely.
In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts

2/3 cup: 109 calories, 5g fat (1g saturated fat), 6mg cholesterol, 305mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Garden Potato and Green Bean Salad in Simple & Delicious June/July 2015