Dilly Bean Potato Salad Recipe
Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up. -Marguerite Novicke, Vineland, New Jersey
This recipe is:
Contest Winning
14-16 Servings
Prep: 25 min.
Cook: 25 min.
Ingredients
1 pound fresh green beans, trimmed
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 oil
1/3 to 1/2 cup tarragon vinegar
1 envelope Italian salad dressing mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste
Directions
Place 1 in. 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.
Meanwhile, place potatoes in a 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 potatoes into 1/4-in. slices; transfer to a 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. Yield: 14-16 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 200 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein.
Dilly Bean Potato Salad published in Taste of Home August/September 2002, p25
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment