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Green 'n' Red Potato Salad Recipe

Photo by: Taste of Home

FROM the first time I made it, this has been my favorite recipe for fresh green beans. I serve it as a main vegetable with any kind of meat, fish or chicken. It is a wonderful salad for a picnic and is a good side dish for hamburgers, hot dogs or barbecue.

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2 Servings
Prep: 25 min. + chilling

Ingredients

1-1/3 cups cubed red potatoes (1-inch pieces)
1 cup cut fresh green beans (1-inch pieces)
2 tablespoons sliced pimiento-stuffed olives
1/8 teaspoon salt
Dash pepper
MUSTARD DILL DRESSING:
1 tablespoon Crisco® Extra Virgin Olive Oil
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1 teaspoon dill weed
1/4 teaspoon sugar

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.
In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 2 servings.

Green 'n' Red Potato Salad published in Reminisce Extra September 2006, p52

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