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Dilly Bean Potato Salad

 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.


  • 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
  • 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.
  • 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.
Nutritional 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.