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Dilly Bean Potato Salad

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

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.

Printed from tasteofhome.com Oct 6, 2008

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Dilly Bean Potato Salad cont.

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 minutes or until tender;
drain and cool. Cut 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.