Instructions: To cook potatoes:
Fill a medium saucepan with water and bring it to a boil. Scrub potatoes and slice 1/4-inch thick by hand or in a food processor with the 1/4-inch

(4mm) slicing blade. Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.

To make dressing:
While potatoes cook, in a small bowl stir together chutney, lemon juice, and mustards. Drain potatoes and place in a medium bowl. Stir in onion, dressing, and dill and toss until coated. Season to taste with salt and pepper. Cover and refrigerate. (Salad may be refrigerated overnight.)

Prepare Crisp Garlic Green Beans as recipe directs. Before serving, toss beans into salad. Serve chilled or at room temperature.

Makes 6 servings.

Crisp Garlic Green Beans:
In a large nonstick skillet over moderate heat, heat 1 tablespoon oil until hot. Add 1 pound beans and stir to coat. Stir in 2 tablespoon water, cover, and cook over moderate heat until almost tender, stirring occasionally, about 4 to 5 minutes. The beans will smoke and sputter. Stir in half the garlic, cover, and cook for 2 minutes more, stirring once, until crisp-tender. Toss with salt to taste. Remove to serving platter. Repeat with the remaining beans. Serve warm or at room temperature. (Beans may be refrigerated overnight and reheated in the microwave, if desired.)

Makes 8
servings.

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