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Red Skin Potato Salad With Crisp Garlic Green Beans

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Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic green beans 1⁄2 Pound (Crisp, 1/4 Recipe)
Directions

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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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