Potato-Bean Salad with Herb Dressing

Potato-Bean Salad with Herb Dressing 1 pound potatoes (about 2 medium), peeled and cubed 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces DRESSING: 1/3 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon Creole mustard 1 tablespoon minced chives 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed 1-1/2 teaspoons cider vinegar 1 garlic clove, minced 1/2 teaspoon salt 1/8 teaspoon celery seed 1/8 teaspoon pepper Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely. In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.