OK, It’s a Dill

If you’re a dill lover, this potato salad is for you. The flavor of the fresh dill comes through to accent the other mild flavors in the salad.

Pour the dressing over the potatoes when they are still warm so the flavor of the dressing penetrates them. The fresh haricots verts add color and flavor. Potato salad is best when allowed to chill several hours in the refrigerator and tastes even better when refrigerated overnight.

DILLED HARICOTS VERT POTATO SALAD

3 pounds red boiling potatoes

1/2 cup reduced-fat mayonnaise

1/3 cup nonfat chicken broth

1 tablespoon Dijon-style mustard

1 teaspoon lemon juice

2 tablespoons chopped dill

1 teaspoon salt

1/2 cup chopped red onion

1/4 pound haricots verts, trimmed

1 head romaine

Snipped chives

Cook potatoes in boiling salted water to cover until tender but not mushy when pierced with fork, 25 to 30 minutes. Drain. Let potatoes stand just until cool enough to handle. Cut into 1 1/2-inch pieces.

Whisk together mayonnaise and chicken broth until blended. Stir in mustard, lemon juice, dill and salt. Lightly toss potatoes with onion. Add dressing and toss until potatoes are evenly coated.

Blanch haricots verts in boiling water about 2 minutes. Drain and immediately plunge into ice or very cold water until chilled. Drain well and cut in half crosswise. Stir into potato salad. Chill several hours or overnight.

To serve, spoon onto chilled romaine leaves and sprinkle with snipped chives.

Makes 5 1/2 cups or 11 servings. Each 1/2-cup serving:

137 calories; 319 mg sodium; 0 cholesterol; 4 grams fat; 23 grams carbohydrates; 3 grams protein; 0.74 gram fiber.

* “10 Strawberry” platter and plates from Macy’s.