Recipe by: USA WEEKEND columnist Jean Carper
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A fun twist on potato salad served in a Dijon mustard and balsamic vinaigrette.
The classic is deliciously fresh!
A set it and forget it, perfect side dish for your Thanksgiving table.
Cook 5-star weekday dinners every time.
I ended up adding some soy creamer (or half and half if you prefer) to this because it was a little dry and not as creamy as I had hoped. But still delicious!
VERy unique. I needed to add a bit oh half and half as it needed a bit more thinning down and I also nearly doubled the amount of beans. This makes plenty of sauce and for me a little goes a lon...