Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Small new potato nuggets 2 ts Dijon mustard
1/2 lb Green beans, trimmed and cut 1 ts Prepared horseradish
-into 1 inch lengths 3 Green onions, finely chopped
3/4 c Buttermilk 1/3 c Chopped fresh dill, divided
1/4 c Sour cream 1/2 ts Salt and pepper

Cook unpeeled potatoes until fork tender, drain and cool. Cut into
bite sized pieces if necessary. Cook green beans until tender crisp,
and a nice bright green. Rinse under cold water to stop the cooking
process. Whisk together the remaining ingredients except the dill.
Mix together the cooked cooled potatoes and the green beans. Pour
dressing over and stir gently until coated. Sprinkle dill over top
and allow to chill for at least 1 hour. Serves 4-6.

Origin: Adapted from a recipe in Appeal Magazine, Spring 1995. Shared
by: Sharon Stevens, Mar/95.

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