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.

10 mins prep  •  15 mins cooking time  •  25 minutes (+ 30 minutes standing time)

Serves 4 to 6

Side Dish

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

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.

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

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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