Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque.
15m
PREP TIME
10m
COOK TIME
150
CALORIES
10
INGREDIENTS
Servings: 12
Ingredients
- 3 pounds red potatoes, cut into 1-inch cubes
- 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® Ground Mustard
KEY PRODUCTS
INSTRUCTIONS
- 1 Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
- 2 Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
- 3 Refrigerate 4 hours or until ready to serve. Toss before serving.
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