Dilled Potato and Green Bean Salad

Yield: Makes 4-6 servings

Ingredients:

2 pounds small red new potatoes
1 pound slender fresh green beans
1/4 cup Crisco® Vegetable Oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon saltv 1/3 cup chopped green onion
2 celery ribs, chopped
2 hard cooked eggs, chopped
3/4 cup mayonnaise
1-1/2 teaspoons dried dill weed
Salt and pepper

Preparation Directions:

1. Heat 2 large pots of salted water to boiling. Add potatoes to 1 pot. Cover. Simmer 15-20 minutes, or until tender. Drain; cool slightly.

2. Leaving skins on, quarter each potato. Place in medium serving bowl.

3. In second pot of boiling water, add green beans and cook briefly, 5 to 7 minutes or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.

4. In a small mixing bowl blend oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.

5. Stir onion, celery and hard-cooked eggs into potato mixture.

6. In a small mixing bowl blend the mayonnaise and dill weed; add to potato and green bean mixture. Mix well. Cover and refrigerate at least 3 hours.

7. Season to taste with salt and pepper before serving.