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Dilly Potato Salad Recipe

Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque.
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Servings:
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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® Mustard, Ground
Directions
PREP
15 mins
COOK
10 mins
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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DRESSING
dry mustard
Nutrition (per serving)
Calories: 150 Calories
Fat: 6 Grams
Protein: 6 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 310 Milligrams
Fiber: 3 Grams
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