1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10 to 15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely.
2. In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.
Prize Winning Recipe
TOTAL TIME: Prep: 15 min. Cook: 20 min. + chilling
YIELD: 6 servings.
Nutrition Facts
2/3 cup: 109 calories, 5g fat (1g saturated fat), 6mg cholesterol, 305mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.