Chilled Green Bean and Red Potato Salad

Serving Size: 10

1 pound green beans, snipped
2 pounds red potatoes, halved
1 cup red bell pepper, diced
1/2 cup red onion, minced
2 teaspoons garlic, minced
3 tablespoons fresh dill
1 teaspoon Florida sugar
1 tablespoon Dijon mustard
4 tablespoons balsamic vinegar
1/2 cup salad oil
Salt and freshly cracked black pepper to taste

Cook green beans in boiling, salted water until crisp-tender, approximately 5
minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool
and place in bowl with beans and peppers. Whisk together remaining ingredients
and pour over vegetables. Toss gently and refrigerate for 1 hour.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/