A Dilly Potato Salad, No Mayo

Ingredients

• 3 lbs cubed red potatoes
• 1/2 lb fresh green beans

• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 2 tablespoons white wine vinegar
• 2 1/2 teaspoons seasoning salt
• 2 teaspoons dill weed
• 2 teaspoons dry mustard

Directions

1. 1

   Place potatoes large saucepan.

2. 2

   Add water to cover.

3. 3

   Bring to boil; cook until potatoes are just tender.

4. 4

   Add beans; cook 2 minutes.

5. 5

   Drain; cool slightly.

6. 6

   Mix potatoes, beans, olives, celery and onion in large bowl.

7. 7

   Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.

8. 8

   Refrigerate at least 4 hours or until ready to serve.

9. 9

   Stir before serving.