Ingredients30 m servings 163 cals
- 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.
Per Serving: 163 calories; 7.4 g fat; 22.5 g carbohydrates; 2.9 g protein; 3 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
This turned out alright once I added more mayo, and used dijon mustard.(tried a little of two other mustards, but not good) Also, think this needs to be "cool" not cold when you eat it.