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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.

Side Dish

Prep  10 Mins

Cook  15 Mins

Total  25 Mins

Servings:  4 to 6

Organic Meadow
Ingredients

  • 2 lbs (1 kg) fingerling potatoes, halved or quartered if large

  • 8 oz (250 g) green beans, trimmed and cut into 2-inch (5 cm) pieces

  • 1/4 cup (60 mL) Organic Meadow Regular Sour Cream

  • 1/4 cup (60 mL) Organic Meadow Whole Milk Yogourt

  • 1/3 cup (75 mL) finely diced red onion

  • 2 tbsp (30 mL) finely chopped fresh dill

  • 4 tsp (20 mL) whole-grain mustard

  • 4 tsp (20 mL) apple cider vinegar

  • 1/2 tsp (2 mL) salt

  • 1/2 tsp (2 mL) black pepper

  • Pinch ground cayenne pepper

How To Make It

  1. Step 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.

  2. Step 2

    In large bowl, whisk together sour cream, yogourt, onion, dill, mustard, vinegar, salt, black pepper and cayenne pepper.

  3. Step 3

    Gently toss potatoes and green beans in sour cream dressing until well coated.

Tip

Substitute fingerling potatoes with mini potatoes or new potatoes if preferred.

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