10 Reviews of Chilled Green Bean and Red Potato Salad

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: Clifford Boren

On May 19, 2002

This is a great, low fat, salad. Go heavy on the mustard and light on the oil.

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!

From: Shari2

On May 19, 2002

This was very good. My husband that won't eat anything with vinegar even liked this. This is like a salad my aunt made once when she was visiting. Thanks for sharing this.

From: tamibic

On Jun 10, 2002

This was fantastic--- Especially this time of year with all the wonderful fresh vegtables... I usually just steam my veggies and then have a salad. This takes care of both and a really nice change of pace!

From: joanne breden

On Jun 20, 2002

easy to make, visually appealing. well recieved.

From: Jehnna

On Jun 23, 2002

I halved the recipe... Increased the mustard (thanks for the suggestion!), limited the oil to a tablespoon, and added two spoonfuls of light whipped dressing. I also used water-packed roasted red peppers instead of a fresh chopped red pepper. It was fabulous. Next time I'll use a little less dill, and I'd like to try it without the dressing. (I added it at the last minute to satisfy "someone elses" craving for CREAMY potato salad!) Thank-you, this one's a keeper...

From: Carianne

On Jul 16, 2007

This was perfect tonight! I had a load of red potatoes and fresh green beans to use. I didn't have red peppers and I had to use dried dill, but it is still delicious. I did increase the mustard and vinegar while lowering the oil just to make it a little lower in fat. Great salad, this is for the keeper file!

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.