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Garden Fresh Salad

CHEF17411

"New potatoes and fresh green beans make this salad perfect for summer."
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Ingredients

30 m servings 163 cals
Original recipe yields 12 servings

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Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 163 calories; 7.4 g fat; 22.5 g carbohydrates; 2.9 g protein; 3 mg cholesterol; 86 mg sodium. Full nutrition

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Reviews

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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.

I doubled up on green beans due to my store not carrying fresh wax beans but other than that I made as written. This was okay but I think the mayo overpowers and it could have used more Dijon. ...