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| 1/2 x ca. 450 g | Small new red potatoes, quartered |
| 1/2 x ca. 450 g | Fresh green beans, trimmed, broken into 2-inch pieces |
| 1/4 Tasse | sour cream nonfat |
| 2 Esslöffel | dill weed freshly chopped |
| 1/8 Teelöffel | salt |
| 1 Prise | pepper |
| 1/2 Teelöffel | olive oil |
| 1 | cloves garlic minced |
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This recipe is from Pillsbury hope you like this one.
In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until beans are crisp-tender.
Meanwhile, in small bowl, combine all remaining ingredients; blend well.
Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately or refrigerate until serving time.
8 (1/2-cup) servings.
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