New potatoes and fresh green beans make this salad perfect for summer.
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Per Serving: 163 calories; protein 2.9g; carbohydrates 22.5g; fat 7.4g; cholesterol 3.5mg; sodium 86.4mg.