2 ½ lb small red-skinned potatoes
1 ¾ tsp. salt
12 oz. green beans, cut 1 inch long
1/3 cup water
½ cup mayonnaise
½ cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
½ tsp. pepper
1 cup celery, diced
½ cup onion, minced
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1. Place potatoes in a large saucepan. Add 1 ½ tsp. salt and enough cold water to cover the potatoes by 2 inches. Bring to a boil; simmer over medium heat for 10 to 15 minutes or until potatoes are fork-tender. Draim. Let cool slightly, then peel, if desired. Cut into ¾ inch cubes.
2. In a microwave safe bowl, combine beans and water. Cover and microwave on high for 5 to 6 minutes or until beans are crisp-tender. Drain.
3. In a large bowl, mix mayonnaise, sour cream, mustard, vinegar, pepper and remaining ¼ tsp. salt. Stir in potatoes, beans, celery and onions. Cover and refrigerate until ready to serve.
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