A Dilly Potato Salad, No Mayo

Total Time
Prep 15 mins
Cook 10 mins

Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.

Ingredients Nutrition


  1. Place potatoes large saucepan.
  2. Add water to cover.
  3. Bring to boil; cook until potatoes are just tender.
  4. Add beans; cook 2 minutes.
  5. Drain; cool slightly.
  6. Mix potatoes, beans, olives, celery and onion in large bowl.
  7. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
  8. Refrigerate at least 4 hours or until ready to serve.
  9. Stir before serving.
Most Helpful

Although I omitted the green beans because I was out of them, This salad had a nice flavor. The addition of olives and oil/vinegar in potato salad was a nice lighter change from using mayo (I used up the remaining olives from La Boqueria Marinated Spanish Olives). The dill gave alot of flavor, and made for a beautiful presentation. Thanks for sharing this recipe.

2Bleu December 31, 2007