Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Potato Salad with Green Beans
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Classic creamy potato salad gets a fresh boost of flavor from green beans, herbs, crunchy celery and grainy mustard.
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Directions
- Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.
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