Potato and Green Bean Salad

I think this one is by far Chris' favorite. I'm pretty sure the two of us put away several pounds of this potato salad over the course of two days. We used green beans and dill right out of the garden and it tasted just like summer...


2-3 pounds of small red potatoes
a couple of handfuls of green beans
1/2 C plain yogurt
1/2 C mayonnaise
juice from 1/2 lemon
1 TBSP grainy dijon mustard
small handful of fresh dill, chopped
salt and pepper to taste

Bring a large pot of water to a boil over high heat. Meanwhile, wash and quarter your potatoes. You want nice bite sized pieces so if your potatoes are huge you might have to eighth them or whatever to make them the right size. When the water is boiling, salt it well and dump in your potatoes. Boil gently for a while (maybe 15-20 minutes) until your potatoes are perfectly done. Test them with a fork. When they're nice and tender, they're done! Using a wire strainer, scoop out all of your potatoes and put them in a nice big bowl. Chop your green beans into 2" pieces and dump them into your potato water. They really only take a minute or two to cook. Watch for them to turn bright green and then pull them out before they have a chance to overcook! The green beans can go right into the bowl with the potatoes.

In a small bowl, whisk together the remaining ingredients. You should have a nice loose dressing. Drizzle this all over the potatoes and mix well. It should almost look like there's too much dressing on the potatoes because as they cool they will absorb some of it and you certainly don't want to end up with a dry potato salad :)