Bottled blue cheese dressing makes a tangy topper for this 30-minute chunky potato and green bean salad recipe.

Source: Family Circle
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Scrub potatoes and add to pot; if potatoes are not uniform in size, add largest first then smaller ones, waiting a few minutes between additions. Cook about 20 minutes or until tip of knife can be inserted easily into center of potatoes. Drain and rinse under cool water.

    Advertisement
Instructions Checklist
  • While potatoes are cooking, bring a pot of salted water to a boil; add green beans. Cook 5 minutes or until crisp-tender. Drain; rinse under cool water.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well. When potatoes are cool enough to handle, peel, if desired, and cut into cubes. Stir into mayonnaise mixture along with drained green beans, onion and garlic. Refrigerate until ready to serve. Garnish with chives or dill, if desired.

Nutrition Facts

274 calories; 12 g total fat; 3 g saturated fat; 14 mg cholesterol; 660 mg sodium. 37 g carbohydrates; 6 g fiber; 6 g protein;

Reviews