Danish Potato Salad - cooking recipe

Ingredients

3 lbs medium potatoes (about 9 potatoes)
12 ounces green beans
1/2 cup mayonnaise or 1/2 cup salad dressing
1/2 cup sour cream
2 tablespoons milk
1 teaspoon curry powder
1 teaspoon dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon pepper
milk (optional)

Preparation

In a large saucepan, cover potatoes with water.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just until tender.
Drain well; cool slightly.
Peel and cube potatoes.
Meanwhile, cut fresh green beans into 1-inch pieces.
In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
Drain.
Cool.
For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
Gently stir in the potatoes and green beans.
Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
If necessary, stir in a little additional milk before serving.