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Dilly Potato Salad
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Brief Description
Seasoned just right, this potato and bean salad will be a hit at your next summertime barbecue.
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Main Ingredient
Potatoes
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Category: Vegetable salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deanna
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Posted On: Oct 10, 2013
Number of Servings:
Ingredients:
- 3 pounds - red potatoes, cut into 1 inch cubes
- 1/2 pounds - fresh green beans
- 2 1/4 ounces - sliced ripe olives, drained
- 1/2 cups - chopped celery
- 1/2 cups - chopped onions
- 1/4 cups - vegetable oil
- 2 tablespoons - white wine vinegar
- 2 1/2 teaspoons - season all seasoned salt
- - Pinch dill weed
- 2 teaspoons - dry mustard
Directions:
Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
Refrigerate 4 hours or until ready to serve. Toss before serving.
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