Green bean and buttermilk potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small new potato nuggets |
| ½ | pounds | Green beans, trimmed and cut into 1 inch lengths |
| ¾ | cup | Buttermilk |
| ¼ | cup | Sour cream |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Prepared horseradish |
| 3 | Green onions, finely chopped | |
| ⅓ | cup | Chopped fresh dill, divided |
| ½ | teaspoon | Salt and pepper |
Directions
Cook unpeeled potatoes until fork tender, drain and cool. Cut into bite sized pieces if necessary. Cook green beans until tender crisp, and a nice bright green. Rinse under cold water to stop the cooking process. Whisk together the remaining ingredients except the dill.
Mix together the cooked cooled potatoes and the green beans. Pour dressing over and stir gently until coated. Sprinkle dill over top and allow to chill for at least 1 hour. Serves 4-6.
Origin: Adapted from a recipe in Appeal Magazine, Spring 1995. Shared by: Sharon Stevens, Mar/95.