{soups-salads-and-salad-dressings} Dilly Potato Salad

 

Dilly Potato Salad

 

Makes 12 servings.

 

3 pounds cubed red skinned potatoes

1/2 pound fresh

green beans

1 can (2.2 ounces) sliced ripe olives, drained

1/2 cup chopped

celery

1/2 cup chopped onion

1/4 cup vegetable oil

2 tablespoons white wine vinegar

2 1/2 teaspoons seasoned salt

2 teaspoons McCormick® Dill Weed

2 teaspoons McCormick® Mustard, Ground

 

1. Place potatoes large saucepan. Add water to cover. Bring to boil; cook 5 to 6 minutes or until potatoes are just tender. Add beans; cook 2 minutes.

Drain; cool slightly.

 

2. Mix potatoes, beans, olives, celery and onion in large bowl. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.

 

3. Refrigerate at least 4 hours or until ready to serve. Stir before serving.  Enjoy.

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