creamy potato green bean salad


1/2 cup mayonnaise
1/3 cup milk
1 tbsp. prepared mustard
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
3 cups diced cooked potatoes (2 lg.)
2 cups cooked, fresh or drained canned cut green beans (8 oz.)
1 cup sliced celery
1/2 cup thinly sliced green onions
Romaine lettuce (optional)

Cooking Instructions:

In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish

paleo recipes breakfast

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