Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 Dilly Bean Potato Salad 1 lb fresh green beans 4 lbs red potatoes 1 medium red onion, thinly sliced and separated into rings 1 medium Vidalia or sweet onion, thinly sliced and separated into rings 1 cup chopped celery 8 dill pickles, sliced 2 Tbs snipped fresh dill or 2 tsp dill weed 2 Tbs minced fresh parsley 4 cloves garlic, minced Vinaigrette: 3/4 cup olive oil 1/2 cup tarragon vinegar (or cider vinegar) 1/3 cup white wine vinegar 1 envelope Italian dressing mix 2 Tbs sugar 1 tsp salt 1 tsp pepper cerery salt or seasoned salt to taste Place 1inch of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8 to 10 minutes or until beans are crisp-tender; drain and set aside. Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minutes or until tender; drain and cool. Cut into 1/4 inch slices; place in a large bowl. Add onions, celery, pickles, dill, parsley and garlic. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14 to 16 servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 As a Southerner...There are few comfort dishes that please me as much as a nice potato salad. And was the only reason to eat bbq once upon a time. Thanks for the recipe, it looks wonderful and so much healthier than the typical mayo fare. I'm going to try it this week:) Oh and I tried the spinach spaghetti - yummy:) Warmly, Allison --- ~ P_T ~ <patchouli_troll wrote: > Dilly Bean Potato Salad > > 1 lb fresh green beans > 4 lbs red potatoes > 1 medium red onion, thinly sliced and separated into > rings > 1 medium Vidalia or sweet onion, thinly sliced and > separated into rings > 1 cup chopped celery > 8 dill pickles, sliced > 2 Tbs snipped fresh dill or 2 tsp dill weed > 2 Tbs minced fresh parsley > 4 cloves garlic, minced > > Vinaigrette: > 3/4 cup olive oil > 1/2 cup tarragon vinegar (or cider vinegar) > 1/3 cup white wine vinegar > 1 envelope Italian dressing mix > 2 Tbs sugar > 1 tsp salt > 1 tsp pepper > cerery salt or seasoned salt to taste > > Place 1inch of water and beans in a skillet; bring > to a boil. Reduce heat. Cover > and simmer for 8 to 10 minutes or until beans are > crisp-tender; drain and set > aside. > > Place potatoes in a large saucepan or Dutch oven and > cover with water. Bring > to a boil. Reduce heat. Cover and cook for 15 to 20 > minutes or until tender; > drain and cool. Cut into 1/4 inch slices; place in a > large bowl. Add onions, > celery, pickles, dill, parsley and garlic. > > In a jar with a tight fitting lid, combine the > vinaigrette ingredients; shake well. > Drizzle over potato mixture. Add beans; gently toss. > Yield: 14 to 16 servings > > Y! Web Hosting - Let the expert host your web site http://webhosting./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 , Allison Nations <allyanne2001> wrote: > As a Southerner...There are few comfort dishes that > please me as much as a nice potato salad. And was the > only reason to eat bbq once upon a time. Thanks for > the recipe, it looks wonderful and so much healthier > than the typical mayo fare. I'm going to try it this > week:) > Oh and I tried the spinach spaghetti - yummy:) > > Warmly, > Allison > ~~*~~*~~*~~*~~*~~*~~~*~~*~~*~~*~~*~~*~~ Wonderful. I hope you like it. ~ P_T ~ My faith is that the only soul a man must save is his own. -William Orville Douglas, US Supreme Court Justice (1898-1980) Quote Link to comment Share on other sites More sharing options...
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