Red Skin Potato Salad With Crisp Garlic Green Beans
|Small red potatoes||1 1⁄4 Pound (About 6)|
|Fruit chutney/Such as major grey mango chutney||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Grainy mustard||1⁄4 Cup (4 tbs) (Such As Moutarde De Meaux)|
|Dijon mustard||1 Tablespoon|
|Red onion||1 Small, thinly sliced|
|Fresh dill/1 tablespoon dried dill weed||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Garlic green beans||1⁄2 Pound (Crisp, 1/4 Recipe)|
To Cook Potatoes: Fill a medium saucepan with water and bring it to a boil.
Scrub potatoes and slice 1/4 inch thick by hand or in a food processor with the 1/4-inch (4 mm) slicing blade.
Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.
To Make Dressing: While potatoes cook, in a small bowl, stir together chutney, lemon juice, and mustards.
Drain potatoes and place in a medium bowl.
Stir in onion, dressing, and dill and toss until coated.
Season to taste with salt and pepper.
Cover and refrigerate. (Salad may be refrigerated overnight.)