A tangy potato salad that is perfect to bring to a picnic.
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Dressing
12 cup sour cream
12 cup mayonnaise
14 cup chopped red onion
2 tablespoons country-style Dijon mustard
12 teaspoon coarse ground pepper
Salad
4 cups water
2 pounds (about 12) small new red potatoes
3 cups water
12 pound fresh green beans, cut into 1 1/2 inch pieces
8 ounces Land O Lakes® Deli American, cubed 1/2-inch
6 ounces salami, cubed 1/2-inch
STEP 1
Stir together all dressing ingredients in bowl. Cover; refrigerate.
STEP 2
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.
STEP 3
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.
STEP 4
Place potatoes, beans, cheese and salami in bowl.
STEP 5
Gently stir dressing into salad to coat well. Cover; refrigerate at least 1 hour.
