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Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
Refrigerate 4 hours or until ready to serve. Toss before serving.
I used dijon mustard to get an emulsified dressing and added more dill, Very good on a hot summer day with grilled chicken and watermelon.
Jeanette | June 18, 2017 |