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Dilly Potato Salad
Seasoned just right, this potato and bean salad will be a hit at your next summertime barbecue.
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 10 minutes
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3 pounds cubed, skinned red potatoes
1/2 pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons seasoned salt
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Dry Mustard, ground




Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain.

In a large bowl, combine potatoes and beans with olives, celery and onion. In a small bowl, combine remaining ingredients. Toss with vegetables.

Chill 4 or more hours, stirring occasionally.





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