A Dilly Potato Salad, No Mayo

Total Time
15 mins
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.

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  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

4 5

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.