McCormick's Dilly Potato Salad
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"Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque."
Original recipe yield: 10 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 8 Minutes
- Ready In:
- 4 Hours 23 Minutes
- Servings:
- 10
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INGREDIENTS:
- 3 pounds cubed red skinned potatoes
- 1/2 pound fresh green beans
- 1 (4 ounce) can 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 McCormick® Season-All® Seasoned Salt
- 2 teaspoons McCormick® Dill Weed
- 2 teaspoons McCormick® Ground Mustard
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DIRECTIONS:
- Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain. Cool slightly.
- In a large bowl, combine potatoes and beans with olives, celery and onion.
- In a small bowl, combine remaining ingredients. Toss with vegetables. Chill 4 or more hours, stirring occasionally.
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