Dilly Bean Potato Salad

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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

 

~ P_T ~

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Those who know nothing of foreign languages know nothing of their own.

-Johann Wolfgang von Goethe, dramatist, novelist, and philosopher (1749-

1832)