Dilled Green Beans and New Potatoes (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 lb small new potatoes, quartered 1 lb fresh green beans, trimmed, broken into 2” pieces 1/2 cup sour cream or mayonnaise 4 tablespoons chopped fresh dill weed 1/4 teaspoon salt dash pepper 1 teaspoon olive oil 1 teaspoon minced garlic

Instructions

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine the sour cream, dill, salt, pepper olive oil and garlic and blend well. Drain vegetables; rinse with cold water to cool slightly. Place the veggiesf in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time. 

Serving Size

Makes 8 (1/2 cup) servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .