Potato Veggie Salad



Serves 6

12   tiny red potatoes


Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.


1 cup fresh green beans


Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.


3 stalks celery

½ sweet yellow onion

1 yellow pepper


Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper


Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.