Chilled Green Bean And Red Potato Salad
The lighter side of potato salad, very light and easy on the waistline.
Steps
Cook green beans in boiling , salted water until crisp-tender , approximately 5 minutes.
Drain and cool with cold water.
Cook potatoes until fork tender.
Cool and place in bowl with beans and peppers.
Whisk together remaining ingredients and pour over vegetables.
Toss gently and refrigerate for 1 hour.
Ingredients
green beans, red potatoes, red bell pepper, red onion, garlic, fresh dill, sugar, dijon mustard, balsamic vinegar, salad oil, salt and black pepper