Dilly Potato Salad

Name: Dilly Potato Salad
Prep time: 15 min
Cook time: 10 min
Yield: 12
Cuisine: American,
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 tbsps white wine vinegar; 2 1/2 tsps seasoned salt; 2 tsps McCormick® Dill Weed; 2 tsps McCormick® Mustard, Ground

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.