Dilly Bean Potato Salad Recipe

5 4 3
Dilly Bean Potato Salad Recipe
Dilly Bean Potato Salad Recipe photo by Taste of Home
Publisher Photo

Dilly Bean Potato Salad Recipe

Read Reviews
5 4 3
Publisher Photo
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
MAKES:
14-16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 1 pound fresh green beans
  • 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 or vegetable oil
  • 1/3 to 1/2 cup tarragon vinegar or cider 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.
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; place in 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.
Originally published as Dilly Bean Potato Salad in Taste of Home August/September 2002, p25

Nutritional Facts

3/4 cup: 200 calories, 10g fat (1g saturated fat), 0 cholesterol, 650mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 3g protein.

  • 1 pound fresh green beans
  • 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 or vegetable oil
  • 1/3 to 1/2 cup tarragon vinegar or cider vinegar
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Celery salt and seasoned salt to taste
  1. 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.
  2. 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; place in a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.
  3. 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.
Originally published as Dilly Bean Potato Salad in Taste of Home August/September 2002, p25

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Reviews forDilly Bean Potato Salad

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Cheryl, PT User ID: 2688796 274504
Reviewed Sep. 25, 2017

"My coworker made this for my going away party. It was awesome!"

MY REVIEW
DawnLockhart User ID: 3466471 80457
Reviewed Aug. 21, 2012

"Good - no mayo YAY!"

MY REVIEW
Rube1234 User ID: 1260707 44597
Reviewed Jun. 22, 2010

"I was skeptical about this recipe because of the strange mixture of ingredients, but I needed a potato salad recipe without mayo so I decided to give it a shot. It was absolutely delicious! Everyone loved it and I will definitely be making it again. Thanks for sharing this recipe!"

MY REVIEW
RuthSluder User ID: 1455915 64221
Reviewed Jun. 6, 2008

"This Dilly Bean Potaot salad is now one that my church requests I make for our summer carry-ins. It is a perfect recipe for a hot summer day. No eggs or mayo for spoilage. The taste is just awesome!"

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