Garden Fresh Salad Recipe

Place the potatoes into a large pot with enough water to cover. Bring to a boil and cook until potatoes are tender about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain and rinse under cold water to stop the cooking. Cool before adding to the dressing.

In a large bowl mix together the mayonnaise mustard celery dill salt and pepper. Add the cooled potatoes and beans and stir to coat. Refrigerate until ready to serve.