Great for a picnic or barbecue. Tastes better under the stars, I think. Try it at an outdoor music venue, like Wolftrap in Vienna, VA. Especially good with Lyle Lovett.
Green Bean and Potato Salad
serves 6
2 lbs baby red potatoes
2 lbs green beans, trimmed & cut into bites
1/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons chopped fresh dill
1 teaspoon salt
Boil potatoes until they’re just done, drain, and half or quarter to bite size. Place in large bowl. Blanch green beans until they’re just barely tender, then plunge into an ice bath to stop cooking. Drain when cool. When potatoes are cool, add green beans, sour cream, mayonnaise, dill & salt. Stir well to combine & chill for at least 4 hours. Taste for salt & serve.