Ingredients
- 3 lb cubed red skinned potatoes
- 1/2 lb fresh green beans trimmed
- 1 can (2.2oz) sliced black olives
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup vegetable oil
- 2 T white wine vinegar
- 2 1/2 tsp McCormick Shilling Season All Seasoned Salt
- 2 tsp. McCormick Shilling Dill Weed
- 2 tsp. McCormick Shilling Ground dry Mustard
Directions
Boil potatoes in water 5-6 minutes. Add Beans; boil 2 minutes and drain. Cool slightly.
In a large bowl combine potatoes & beans with olives, celery, and onion.
In a small bowl combine remaining ingredients. Toss with vegetables. Chill 4 hours or more. Stir before serving
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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith
Dilly Potato Salad