A tangy potato salad that is perfect to bring to a picnic.
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1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped red onion
2 tablespoons country-style Dijon mustard
1/2 teaspoon coarse ground pepper
4 cups water
2 pounds (about 12) small new red potatoes
3 cups water
1/2 pound fresh green beans, cut into 1 1/2 inch pieces
8 ounce slice Land O Lakes® Deli American, cubed 1/2-inch
6 ounces salami, cubed 1/2-inch
Stir together all dressing ingredients in bowl. Cover; refrigerate.
Bring 4 cups water to a full boil in 3-quart saucepan; add potatoes. Cook over high heat 12-15 minutes or until potatoes are fork tender. Drain; rinse with cold water. Cool; cut into 1/4-inch slices.
Bring 3 cups water to a full boil in 2-quart saucepan; add beans. Cook over high heat 5-7 minutes or until crisply tender. Drain; rinse with cold water.
Place potatoes, beans, cheese and salami in bowl.
Gently stir dressing into salad to coat well. Cover; refrigerate at least 1 hour.