Ingredients
1 pound potatoes (about 2 medium), peeled and cubed1/2 pound fresh green beans, trimmed and cut into 2-inch piecesDRESSING:1/3 cup buttermilk2 tablespoons mayonnaise2 tablespoons sour cream1 tablespoon Creole mustard1 tablespoon minced chives1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed1-1/2 teaspoons cider vinegar1 garlic clove, minced1/2 teaspoon salt1/8 teaspoon celery seed1/8 teaspoon pepper
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely.
In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.
