A Dilly Potato Salad, No Mayo
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- 3lbs cubed red potatoes
- 1⁄2
- 1
- 1⁄2cup chopped celery
- 1⁄2cup chopped onion
- 1⁄4cup vegetable oil
- 2tablespoons white wine vinegar
- 2 1⁄2teaspoons seasoning salt
- 2teaspoons dill weed
- 2teaspoons dry mustard
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DIRECTIONS
- Place potatoes large saucepan.
- Add water to cover.
- Bring to boil; cook until potatoes are just tender.
- Add beans; cook 2 minutes.
- Drain; cool slightly.
- Mix potatoes, beans, olives, celery and onion in large bowl.
- Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
- Refrigerate at least 4 hours or until ready to serve.
- Stir before serving.
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