Garden Fresh Salad

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"New potatoes and fresh green beans make this salad perfect for summer."
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30 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  2. In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.


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I added more mayonnaise, and used a combination of Dijon and English mustards. Omitted the wax beans as I couldn't find fresh, and I didn't think canned would be good. Also cut back on the dill ...

This turned out alright once I added more mayo, and used dijon mustard.(tried a little of two other mustards, but not good) Also, think this needs to be "cool" not cold when you eat it.

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