Potato Salad with Green Beans

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Classic creamy potato salad gets a fresh boost of flavor from green beans, herbs, crunchy celery and grainy mustard.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Directions

  1. 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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