Bean And Potato Salad
|Frozen italian green||9 Ounce (1 Package)|
|Canned potato||16 Ounce, drained (1 Can)|
|Onion||1 Tablespoon, sliced|
|Garlic herb||1⁄4 Cup (4 tbs)|
|French salad dressing||2 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Lettuce||1 Cup (16 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
Cook beans according to package directions; drain.
Combine beans, potatoes, and onion.
Pour dressing over all, tossing lightly.
Cover; refrigerate 2 to 12 hours, stirring occasionally.
Before serving: Combine sour cream, mayonnaise, celery seed, and salt.
Add to vegetables.
Stir lightly to mix.
Mound in lettuce cups; garnish with radish slices.