Crowd Cooking -- Dilly Potato Salad

[Guest guest]

Dilly Potato Salad

Seasoned just right, this potato and bean salad will be a hit at your

next barbecue.

 

3 lb. cubed red skinned potatoes, cut into quarters

1/2 lb. fresh green beans, cut into thirds

1 can (2.2 oz.)  sliced ripe olives, drained

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup vegetable oil

2 TB white wine vinegar

2-1/2 tsp. McCormick Season-All Seasoned Salt

2 tsp. dried dill weed

2 tsp. dry mustard

 

Garnish:

Tomato wedges

 

1. Boil potatoes in water 5 to 6 minutes. Add beans; boil 2 minutes and

drain. Cool slightly.

 

2. In a large bowl, combine potatoes, beans, olives, celery and onion.

 

3. In a small bowl, combine remaining ingredients. Toss with vegetables.

Cover and

chill 4 or more hours, stirring occasionally. Garnish with tomato wedges, if

desired.

 

Makes: 10 servings.

 

Nutritional Information:

Per serving = Calories 123, Fat 6 g, Cholesterol 0 mg, Sodium 723 mg,

Carbohydrates 14 g, Fiber 3 g, Protein 2 g.