Dilly Potato and Green Bean Salad

A colorful, summertime favorite!

3/4 lb. new potatoes, quartered

1/2 pound green (&/or yellow) beans, trimmed to bite size

1 Tbsp. red, green, or mild onion, chopped

1/3 c. orange or yellow bell pepper, chopped (optional)

Dressing:

3 Tbsp. white wine vinegar

2 Tbsp. olive oil

1 Tbsp. fresh dill, chopped

1 tsp. honey

1/4 tsp. ground mustard powder

1 small clove garlic, crushed

Steam the potatoes and green beans separately until done, but still firm.

Add the onion and pepper. Whisk the dressing ingredients and toss into potato mixture.

Recipe created or adapted by Liz Talley, Urban Graze

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