© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Tiny new potatoes and garden beans in a creamy dressing is a family favorite.
4 pounds red potatoes, halved or quartered
¼ cup vegetable oil
¼ cup cider vinegar
2 teaspoon granulated sugar
1 teaspoon dry mustard
½ teaspoon pepper
½ teaspoon salt
1 cup diagonally sliced yellow wax beans
1 cup frozen green peas
½ cup coarsely chopped green onions
Buttermilk Dressing (see recipe below)
In large pot of boiling salted water, cook potatoes for 10 to 12 minutes or just until tender. Drain, transfer to large bowl. Whisk together oil, vinegar, sugar, mustard, pepper and salt, toss gently with warm potatoes. In large pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Add peas; cook for 1 minute. Drain and refresh under cold water; drain again and pat dry. Add to potatoes along with green onions. Toss Buttermilk Dressing with potato salad. Serve immediately or cover and refrigerate for up to 8 hours.
½ cup buttermilk
½ cup sour cream
¼ cup chopped fresh dill
1 tablespoon horseradish
In bowl, whisk together buttermilk, sour cream, dill and horseradish.