Cut Potatoes into 1 inch pieces. Trim stem ends from Green Beans.
Add Potatoes to a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat; uncover and cook until just tender 4-5 minutes. Add Green Beans and cook until beans are crisp tender, 1-2 minutes.
Drain and rinse with Cold Water. (If wanting to make salad quick) Lay out flat on a plate and Let chill in freezer for 10 minutes.
Roughly chop Dill Leaves and tender stems together. In a medium bowl, combine Mayonnaise, Dijon Mustard, Chopped Shallots, and Vinegar. Season to taste with Salt and Pepper
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.3mg||2 %|
|Sodium 158mg||5 %|
|Potassium 1288.1mg||34 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 45.5g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 281
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