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Dilled Potato and Green Bean Salad




Source of Recipe


crisco.com






List of Ingredients



• 2 pounds small red new potatoes
  
• 1 pound slender fresh green beans
  
• 1/4 cup CRISCO SIMPLE MEASURES™ Vegetable Oil*
  
• 1/4 cup tarragon vinegar
  
• 1 teaspoon sugar
  
• 1 clove garlic, minced
  
• 1/3 cup chopped green onion
  
• 2 ribs celery, chopped
  
• 2 hard cooked eggs, chopped
  
• 3/4 cup mayonnaise
  
• 1 -1/2 teaspoons dried dill weed
  
• Salt and pepper to taste
  






Instructions



1. Heat two large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly. Leaving skins on, quarter each potato. Place in medium serving bowl. 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.
   
2. Blend Crisco Oil, vinegar, sugar, garlic and remaining 1 teaspoon salt in small mixing bowl. Pour over potatoes. Cover and refrigerate about 2 hours.
   
3. Stir onion, celery and hard cooked eggs into potato mixture. Blend the mayonnaise and dill weed in small mixing bowl. Add to potato and green bean mixture. Mix well. Cover and refrigerate at least 3 hours. Before serving, taste and add additional salt and pepper if needed.
   






Final Comments


Serves 4-6 servings

* Or use your favorite Crisco Oil