Dilly Potato Salad

Seasoned just right, this potato and bean salad will be a hit at your next summertime barbecue.

Ingredients

• 3 pounds cubed red skinned 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® Mustard, Ground

Method

1. Place potatoes large saucepan.
2. Add water to cover.
3. Bring to boil; cook 5 to 6 minutes or 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.
8. Add to vegetables; toss to coat.
9. Refrigerate at least 4 hours or until ready to serve.
10. Stir before serving.

Yield: 12 servings

Nutrition Information per serving: Calories: 150; Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 310 mg;Fiber: 3 g; Protein: 6 g

Reprinted with permission from McCormick.