• 10 (2-1/2 lb/1.25 kg) new potatoes, scrubbed
• 2 cups (500 mL) chopped trimmed green beans
• 1/2 cup (125 mL) fresh coriander leaves

• 3/4 cup (175 mL) light mayonnaise
• 1/4 cup (50 mL) chopped fresh coriander
• 1/4 cup (50 mL) light sour cream
• 1 tbsp (15 mL) lime juice or white wine vinegar
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper

1. In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.
2. Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.

1. In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Servings: 10

Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad