I noticed this recipe floating around on Facebook one day and grabbed it since I love potato salad. In addition to enjoying the flavor of dill, what intrigued me about this salad were the fresh green beans. Since my friend Jenn and I were planning a lunch get-together, we agreed that we should try it out.
The recipe called for black olives and while I’m a fan of them, Jenn is not. I wound up making two small batches (one with and one without) to appease her. It’s the least I could do since she was in charge of the main entree…well that, and I also wanted to make sure she’d let me in her house when I showed up for lunch, lol.
I didn’t capture a photograph of this, but since we both like pickles, I chopped up a few of the bread and butter kind and added them at the end. It gave the salad a nice sweet and tangy element. I have to give McCormick a thumbs-up for this light and flavorful side dish!
Here is the original recipe: http://www.mccormick.com/Recipes/Salads-Sides/Dilly-Potato-Salad
3 pounds red potatoes, cut into 1-inch cubes
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® Mustard, Ground
Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
Refrigerate 4 hours or until ready to serve. Toss before serving.