&noscript=1 />
recipe_419

Dill Potato and Green Bean Salad

Prep Time:
20 minutes

Cook Time:
25 minutes

Servings:
4 to 6 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Servings:
4 to 6 servings

Dill Potato and Green Bean Salad

INGREDIENTS

Dill Potato and Green Bean Salad

  • 2 lbs (908 g) small red new potatoes
  • 1 lb (454 g) slender fresh green beans
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 1/4 C. (50 mL) white wine vinegar
  • 1 tsp. (5 mL) sugar
  • 1 clove garlic, minced
  • 1 tsp. (5 mL) salt
  • 1/3 C. (75 mL) chopped green onion
  • 2 celery ribs, chopped
  • 2 hard cooked eggs, chopped
  • 3/4 C. (175 mL) mayonnaise
  • 1 1/2 tsp. (7 mL) dried dill weed
  • salt and pepper

DIRECTIONS

  1. Heat 2 large pots of salted water to boiling. Add potatoes to 1 pot. Cover. Simmer for 15 to 20 minutes, or until tender. Drain; cool slightly.
  2. Leaving the skin on, quarter each potato. Place in medium serving bowl.
  3. In second pot of boiling water, add green beans and cook briefly, 5 to 7 minutes or until crisp-tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
  4. In a small mixing bowl blend oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate for 2 hours.
  5. Stir onion, celery and hard-cooked eggs into potato mixture.
  6. In a small mixing bowl blend the mayonnaise and dill weed; add to potato and green bean mixture. Mix well. Cover and refrigerate for at least 3 hours.
  7. Season to taste with salt and pepper before serving.