Garden Fresh Salad2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“New potatoes and fresh green beans make this salad perfect for summer.” - by CHEF17411
Original recipe yields 12 servings
- Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
- In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Amount Per Serving (12 total)
- 163 cal
- 7.4 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I added more mayonnaise, and used a combination of Dijon and English mustards. Omitted the wax beans as I couldn't find fresh, and I didn't think canned would be good. Also cut back on the dill as I'm..." See more not a huge fan. I served this at room temperature. Not bad at all. Thanks!"
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