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Categories:
potatoes green beans cream cheese blue cheese dressing mayonnaise salt black pepper red onion garlic dill
Viewed: 20 - Published at: 9 years agoIngredients
- 5 lbs potatoes, Yukon gold
- 1 lb green beans, trimmed and cut into 1 inch pieces
- 4 ounces cream cheese, softened
- 8 ounces blue cheese dressing, your choice
- 1 14 cups mayonnaise
- 12 teaspoon salt
- 12 teaspoon black pepper
- 1 medium red onion, diced
- 3 garlic cloves, minced
- fresh dill (to garnish)
Method
- Bring a large pot of salted water to a boil, add potatoes, cover and continue to boil for about 20 minutes, until potatoes are fork tender.
- Drain and rinse under cold water.
- While potatoes are cooking, bring a pot of salted water to a boil, add green beans.
- Cook 5 minutes or until crisp-tender.
- Drain, rinse under cool water.
- In a large bowl, stir cream cheese, dressing, mayonnaise, salt and pepper; mix well.
- When potatoes are cool enough to handle, peel, and cut into cubes or slices.
- Stir in mayonnaise mixture along with drained green beans, onion and garlic.
- Place sprigs of dill on top.
- Refrigerate until ready to serve.
- Remove dill before serving.
