Dilly Potato Salad

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

Dilly Potato Salad


  • 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


  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

Recipe and photo used with permission from: McCormick

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