Dilled Potato and Green Bean Salad |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very tasty salad, it has to be chilled for 3 hours, but it's really worth the wait. Ingredients:
2 lbs small red new potatoes |
1 lb slender fresh green beans |
1/4 cup crisco vegetable oil |
1/4 cup white wine vinegar |
1 teaspoon sugar |
1 garlic clove, minced |
1 teaspoon salt |
1/3 cup green onion, chopped |
2 celery ribs, chopped |
2 hard-boiled eggs, chopped |
3/4 cup mayonnaise |
1 1/2 teaspoons dried dill weed |
salt and pepper |
Directions:
1. Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly.
2. Leaving skins on, quarter each potato. Place in medium serving bowl.
3. In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
4. In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.
5. Stir onion, celery and hard-cooked eggs into potato mixture.
6. In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours.
7. Season to taste with salt and pepper before serving.
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