 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
|
Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up. -Marguerite Novicke, Vineland, New Jersey Ingredients:
1 pound fresh green beans, trimmed |
4 pounds red potatoes |
1 medium red onion, thinly sliced and separated into rings |
1 medium vidalia or sweet onion, thinly sliced and separated into rings |
1 cup chopped celery |
8 dill pickles, sliced |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
2 tablespoons minced fresh parsley |
4 garlic cloves, minced |
vinaigrette: |
3/4 cup olive oil |
1/3 to 1/2 cup tarragon vinegar |
1 envelope italian salad dressing mix |
2 tablespoons sugar |
1 teaspoon salt |
1 teaspoon pepper |
celery salt and seasoned salt to taste |
Directions:
1. Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside.
2. Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool.
3. Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.
4. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.
|
|