Ingredients
1/3
cup light mayonnaise
2
tablespoons chopped fresh dill
2
tablespoons milk
1
tablespoon Dijon mustard
3/4
teaspoon salt
1
clove garlic, finely chopped
3
eggs
12
small red potatoes, cut into 1/4-inch-thick slices (5 cups)
8
oz fresh green beans, trimmed, cut into 1-inch pieces (2 cups)
1/4
cup chopped red onion
12
pitted medium kalamata or niçoise olives
1
small tomato, cut into thin wedges
Additional chopped fresh dill, if desired
Preparation
In small bowl, stir together all Dressing ingredients; refrigerate.
Place eggs in single layer in small saucepan; add enough cold water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; coarsely chop 2 of the eggs. Reserve remaining egg for garnish.
Meanwhile, in large saucepan, heat 4 cups water to boiling. Add potatoes; return to a boil. Reduce heat to medium; cover and cook 5 minutes. Add beans; cover and cook 6 to 8 minutes longer or until potatoes and beans are crisp-tender.
Drain potatoes and beans; rinse with cold water to cool. Drain well. Place in large bowl; add onion, olives and chopped eggs. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
Just before serving, slice reserved egg. Arrange egg slices and tomato wedges on salad. Garnish with additional dill.
