Email to Brenda-Lee Olson      

Green Bean Potato Dill Salad

Source of Recipe

Angela Lowry


Recipe Introduction

An elegant side dish for a special meal, or just for a special someone.

List of Ingredients

2 pounds small red potatoes (5 cups sliced cooked)
1 1/2 pounds frozen cut OR fresh green beans -- broken
Juice of one lemon or 2 limes
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon dill (more if fresh dill weed used)
1 teaspoon sugar
freshly ground pepper
3 hard boiled eggs --chopped
1 cup GFCF sour cream


Recipe

Cook potatoes, unpeeled, in water to cover until just tender;
cook, peel and slice thinly into large bowl.

Cook green beans until just tender; drain and cool quickly, add to potatoes.

Combine juice, onion, salt, sugar, dill weed and pepper. Pour over potatoes and green beans and toss to evenly coat.

Cover with plastic wrap and chill to blend flavors.

Just before serving, gently fold in eggs and sour cream.