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Dilly Potato Salad with Green Beans
With tangy sour cream and yogourt, this creamy dill dressing shines in potato salad. The dressing is also delicious as a sauce for grilled fish, baked potatoes or steamed veggies.
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Ingredients:
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Instructions:
1. In large saucepan of boiling salted water, cook potatoes, stirring occasionally, for 10 to 12 minutes or until potatoes are tender but still have some resistance in the centres. Add green beans; cook, stirring occasionally, for 2 to 4 minutes or until potatoes and green beans are both tender. Drain and let cool completely, about 30 minutes.
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