Mccormicks Dilly Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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SUBMITTED BY: McCormick® & Company Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque. Add fresh crumbled bacon for a kick or tempeh to keep it vegetarian. Ingredients:
chill time 4 hours |
3 pounds cubed red skinned potatoes |
1/2 pound fresh green beans |
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 mccormick® season-all® seasoned salt |
2 teaspoons mccormick® dill weed |
2 teaspoons mccormick® ground mustard |
Directions:
1. Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain. Cool slightly.
2. In a large bowl, combine potatoes and beans with olives, celery and onion.
3. In a small bowl, combine remaining ingredients. Toss with vegetables. Chill 4 or more hours, stirring occasionally.
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