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Creamy Potato And Green Bean Salad


cup mayonnaise
⅓ cup milk
1 tbsp. prepared mustard
tsp. salt, or to taste
tsp. pepper or to taste
3 cups diced cooked potatoes (2 large)
2 cups cooked, fresh or drained canned cut green beans (8 oz.)
1 cup sliced celery
cup thinly sliced green onions
Romaine lettuce (optional)


In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing.

Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in centre. Garnish.

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