- 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.