Danish Potato Salad

1. 1

   In a large saucepan, cover potatoes with water.

2. 2

   Bring to boiling; reduce heat.

3. 3

   Cover and simmer for 20 to 25 minutes or just until tender.

4. 4

   Drain well; cool slightly.

5. 5

   Peel and cube potatoes.

6. 6

   Meanwhile, cut fresh green beans into 1-inch pieces.

7. 7

   In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.

8. 8

   Drain.

9. 9

   Cool.

10. 10

    For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.

11. 11

    Gently stir in the potatoes and green beans.

12. 12

    Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.

13. 13

    If necessary, stir in a little additional milk before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.