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Dilly Bean Potato Salad




Source of Recipe


Internet


List of Ingredients




1 pound fresh green beans
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 or vegetable oil
1/3 to 1/2 cup tarragon vinegar or cider vinegar
1/3 to 1/2 cup white wine or cider vinegar
1 envelope Italian salad dressing mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste


Recipe



Place 1" 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

Place potatoes in 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. Cut into 1/4" slices; place in large bowl. Add the onions, celery, pickles, dill, parsley and garlic.

In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Makes 14-16 servings.