Ingredients;
2 lb bag of baby red potatoes, quartered
1 lb of green beans (I cut the ends off, then cut each bean in half)
1/4 Cup Mayonnaise
1/4 Cup Dijon Mustard
1/2 Cup Sour Cream or Plain Greek Yogurt (either works for me, I used sour cream at the lake)
2-3 cloves of minced garlic (I love garlic, so the more the better)
2 tablespoons of freshly chopped herbs (so parsley, dill, basil... whatever you would like)
1 tablespoon olive oil
1 tablespoon Apple Cider Vinegar
Salt and Pepper to taste
1. Boil the baby red potatoes for about 15 minutes or until tender. You don't want them too tender or else it will just turn into complete mash. Once the potatoes are cooked, drain the water from the pot and set aside the potatoes in the pot off the heat with a clean dish towel in the pan soaking up the steam of the potatoes.
2. While the potatoes are off the heat blanch the green beans. You want to cook them for about 5 minutes. You can steam them if you would like to. It's best to cook them enough that they maintain their color and crispness. Once cooked, set aside to cool and make the sauce.
3. In a small mixing bowl, combine the mayo, Dijon, sour cream or yogurt, oil, vinegar, garlic and herbs together until a nice creamy sauce/dressing. Add salt and pepper to taste. Once the sauce is done, put the potatoes and green beans in a larger mixing bowl and toss the dressing in making sure that the sauce is completely incorporated.
Serve immediately or refrigerate until ready to serve.
Enjoy!!
