Dilly Potato Salad
Source of Recipe
7daymenuplanner.com
2 pounds red potatoes, cut into bite-size pieces
1/2 pound fresh green beans, cut into 1-inch pieces
1 can drained sliced black olives (2.2-oz.)
1/2 cup thinly sliced celery
1/2 cup chopped red onion
2 tablespoons chopped fresh dill
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
2 teaspoons seasoned salt (like McCormick Season-All)
2 teaspoons dry mustard
Boil potatoes in water for 5 to 6 minutes. Add beans; boil 2 minutes
and drain. In a large bowl, combine potatoes and beans with olives,
celery and onion; sprinkle with dill. In small bowl, combine oil,
vinegar, seasoned salt and dry mustard; mix well. Pour over
vegetables and toss to coat.
Serves 10
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