Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 15 to 20 minutes

3/4 pound green beans, cut into 1-1/2 inch pieces
3/4 pound small red potatoes, cut into 1/4 inch thick slices

Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon DURKEE Garlic Salt
1/2 teaspoon DURKEE Dill Weed
1/2 teaspoon DURKEE Coarse Ground Black Pepper

In large saucepan, bring 1 quart water to a boil; add green beans. 
Reduce heat, simmer, uncovered, 5 to 7 minutes or until crisp-tender.
With slotted spoon, remove beans to large bowl; set aside.

Add potatoes to pan; simmer, covered, 8 to 10 minutes or until tender. Drain; add to beans in bowl.

Meanwhile, in small bowl, combine dressing ingredients; whisk until blended. Pour dressing over vegetables; toss lightly to coat.  Serve immediately.

Nutrition information per serving: calories 166; total fat 7 g; saturated fat 1g; cholesterol 0 mg; sodium 279 mg; total carbohydrate 25g; dietary fiber 5 g; protein 3 g.

Hint: For a light luncheon or dinner dish, add one can (6 ounces) tuna, drained to salad.