Servings: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigerate: 4 hours
Directions:
1. Place potatoes large saucepan. Add water to cover. Bring to boil; cook 5 to 6 minutes or until potatoes are just tender. Add beans; cook 2 minutes. Drain; cool slightly.
2. Mix potatoes, beans, olives, celery and onion in large bowl. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
3. Refrigerate at least 4 hours or until ready to serve. Stir before serving.
Ingredients:
– 3 pounds cubed red skinned potatoes
– 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 McCormick® Season-All® Seasoned Salt
– 2 teaspoons McCormick® Dill Weed
– 2 teaspoons McCormick® Ground Mustard
Dilly Potato Salad
Nutritional Information Per 1 Serving
– Calories: 150
– Sodium: 310 mg – Fat: 6 grams
– Carbohydrates: 21 grams- Cholesterol: 0 mg
– Fiber: 3 grams- Protein: 3 grams
