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Dilly Bean Potato Salad

Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. My Irish grandmother made it for family gatherings, even though I've changed a bit, Nanny always comes to mind when I dish it up. -Marguerite Novicke, Vineland, New Jersey

14-16 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

1 pound fresh green beans, trimmed
4 pounds red potatoes
1 medium red onion, thinly sliced and separated into rings
1 medium Vidalia or sweet onion, thinly sliced and separated into rings
1 cup chopped celery
8 dill pickles, sliced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 tablespoons minced fresh parsley
4 garlic cloves, minced
VINAIGRETTE:
3/4 cup olive oil
1/3 to 1/2 cup tarragon vinegar
1 envelope Italian salad dressing mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste

Directions

Place 1 in. of water and beans in a skillet; bring to a boil. Reduce
heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain
and set aside.
Meanwhile, place potatoes in a large saucepan or Dutch oven and cover
with water. Bring to a boil. Reduce heat. Cover and cook for 15-20

2 of 2

Dilly Bean Potato Salad (continued)

Directions (continued)

minutes or until tender; drain and cool.
Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the
onions, celery, pickles, dill, parsley and garlic.
In a jar with a tight-fitting lid, combine the vinaigrette
ingredients; shake well. Drizzle over potato mixture. Add beans;
gently toss. Yield: 14-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 200 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein.