Dilly Potato Salad

Seasoned just right, this potato and bean salad will be a hit at your next summertime barbecue.

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 seasoned salt
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Mustard, Ground

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.
Mix potatoes, beans, olives, celery and onion in large bowl.
Whisk remaining ingredients in small bowl.
Add to vegetables; toss to coat.
Refrigerate at least 4 hours or until ready to serve.
Stir before serving.

Yield: 12 servings

Nutrition Information per serving: Calories: 150; Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 310 mg;Fiber: 3 g; Protein: 6 g

Recipe Source : recipegoldmine.com


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