A Dilly Potato Salad, No Mayo |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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. Place potatoes large saucepan.
2. Add water to cover.
3. Bring to boil; cook until potatoes are just tender.
4. Add beans; cook 2 minutes.
5. Drain; cool slightly.
6. Mix potatoes, beans, olives, celery and onion in large bowl.
7. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
8. Refrigerate at least 4 hours or until ready to serve.
9. Stir before serving.
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