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Salads & sides

Garden-Fresh New Potato & Bean Salad

Garden-Fresh New Potato & Bean Salad recipe
photo by:kraft
What really makes this tasty, picnic-perfect salad stand out? The mix of dill and coarse ground mustard, which adds a tangy kick to the beans and potatoes.
time
prep:
15 min
total:
37 min
servings
total:
12 servings, about 2/3 cup each
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What You Need

1/2
cup  MIRACLE WHIP Light Dressing
2
tsp.  GREY POUPON Harvest Coarse Ground Mustard
1
lb.  each red and white new potatoes, halved, cooked and cooled
1/2
lb.  each fresh green and yellow beans, cut into 2-inch lengths, blanched
2
stalks  celery, chopped
1/3
cup  chopped fresh dill

Make It

MIX dressing and mustard in large bowl until blended.

ADD remaining ingredients; toss lightly.

Kraft Kitchens Tips

How to Cook Potatoes in Microwave
Pierce potatoes with fork; place in microwaveable bowl. Add 2 Tbsp. water. Microwave on HIGH 10 to 12 min. or until potatoes are tender; drain. To cool potatoes quickly, immerse cooked potatoes in ice water. Let stand 5 min. or until cooled; drain.
How to Blanch Fresh Vegetables
Add the vegetables to a large pot of boiling water. Cook, uncovered, 2 to 3 min. or until crisp-tender. Drain, then immediately plunge the vegetables into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
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