Chilled Green Bean and Red Potato Salad

From: bzsoccermom

On Jun 22, 2009

Really liked this! I will cut back the oil to 1/4 cup next time, as it just didn't need the extra oil and was a little too oily. Also, I made this about three hours ahead for a party. Next time I think I will make the night before, because it is even better the next day! Thanks for a great recipe!

From: MNAnn

On Aug 14, 2007

I too had many garden beans and potatoes to use! I used 1/4 c. virgin olive oil and that added great flavor. I wish I had fresh dill, but I used some from a jar. My husband and I enjoyed this recipe the night I served it but the kids didn't like it until the next day.

From: Terri F.

On Jun 26, 2002

I had to sub a little, dried dill (no fresh available yet) and vidalia onion instead of red onion. Cut the recipe in half for just the two of us. Delicious! We really enjoyed the way the flavors blended! Served this as a side dish to grilled chicken, it was a perfect hot weather meal. This one is going in the "favorites" file, Mirj. I can't wait to try it with fresh dill! Thanks for the recipe! :o)

From: Derf

On Jun 12, 2002

Found some nice fresh green beans today, had been looking so I could try this salad. Cut the recipe in half and we will still be eating it for a couple of dinners and lunches!! Also used walla walla onions, they are so sweet this time of year, had to use dried dill, no fresh around yet, and used about half of the salad oil. It was a super duper potato salad! Good change from the usual. Thanks for posting Mirj, it's a keeper!