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Dilled Green Beans and New Potatoes

Eileen Goltz | Pareve or Dairy


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


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 veggies in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time.