A Dilly Potato Salad No Mayo
Seasoned just right, this potato and bean salad will be a hit at your next summertime bbq. This is much lower in fat than the usual potato salad.
Steps
Place potatoes large saucepan.
Add water to cover.
Bring to boil.
Cook until potatoes are just tender.
Add beans.
Cook 2 minutes.
Drain.
Cool slightly.
Mix potatoes , beans , olives , celery and onion in large bowl.
Whisk remaining ingredients in small bowl.
Add to vegetables.
Toss to coat.
Refrigerate at least 4 hours or until ready to serve.
Stir before serving.
Ingredients
red potatoes, fresh green beans, sliced ripe olives, celery, onion, vegetable oil, white wine vinegar, seasoning salt, dill weed, dry mustard