Dilled Potato And Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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Green beans and potatoes in a white wine vinegar. Ingredients:
2 pounds small red new potatoes |
1 pound slender fresh green beans |
1/4 cup vegetable oil |
1/4 cup white wine vinegar |
1 tps sugar |
1 clove garlic, minced |
1 tps salt |
1/3 cup chopped green onion |
2 ribs celery, chopped |
2 hard cooked eggs, chopped |
3/4 cup mayonnaise |
1-1/2 tps. dried dill weed |
Directions:
1. 1. Heat 2 large pots of salted water to boiling. Add potatoes to 1 pot. Cover. Simmer 25 minutes, or until tender. Drain, cool slightly. Leaving skins on, quarter each potato. Place in medium serving bowl.
2. 2. In second pot of boiling water, add green beans and cook briefly, 8 to 10 minutes or until crisp tender, drain and rinse with cold water to stop the cooking process. Drain and add to potatoes.
3. 3. In a small mixing bowl blend oil, vinegar, sugar, garlic and salt, pour over potatoes. Cover and refrigerate hours.
4. 4. Stir onion, celery and hard-cooked eggs into potato mixture
5. 5. Ina small mixing bowl blend the mayonnaise and dill weed, add to potato and green mixture. Mix well. Cover and refrigerate at least 3 hours. Season to taste with salt and pepper.
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