A Dilly Potato Salad, No Mayo Recipe #241907
Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.
by Annacia
25 min | 15 min prep
SERVES 12
- 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
- Place potatoes large saucepan.
- Add water to cover.
- Bring to boil; cook until potatoes are just tender.
- Add beans; cook 2 minutes.
- Drain; cool slightly.
- Mix potatoes, beans, olives, celery and onion in large bowl.
- Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
- Refrigerate at least 4 hours or until ready to serve.
- Stir before serving.
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5 stars