Quick and easy potato salad; good for using up left-overs.

Ingredients

• 2 left-over baked potatoes. (Ours had been steamed on the grill.) Skins removed.
• 1/2 can (~ 7.5 oz.) French-cut green beans. (Ours were left-overs also.)
• 1/4 onion, diced.
• 2 Tbsps. light sour cream.
• 2 Tbsps. kosher dill pickle juice from a jar.
• 2 tsps. dried dill.
• 1-2 tsps. black pepper (to your own taste).
• A pinch of salt.

Steps

1. Cube the peeled, left-over potatoes into about 1-inch cubes.
2. In a small mixing bowl, add all ingredients.
3. Stir to combine.
4. Add more salt, dill, or pepper if needed to your own taste.  (I used 2 tsps. pepper and 2 tsps. dill and not a lot of salt.)
5. Cover and allow to sit in the refrigerator to develop flavors if not serving immediately.

Makes a small amount, about 3-4 servings.