Dilled Potato and Green Bean Salad
4 to 6 servings
- 2 pounds small red new potatoes
- 1 pound slender fresh green beans
- 1/4 cup Crisco® Pure Vegetable Oil
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon salt
- 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
HEAT 2 large pots of salted water to boiling. Add potatoes to 1 pot. Cover. Simmer 15 to 20 minutes, or until tender. Drain; cool slightly.
CUT each potato into quarters, leaving skins on. Place in medium serving bowl.
ADD green beans to second pot of boiling water; 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.
BLEND together oil, vinegar, sugar, garlic and salt in small bowl; pour over potatoes. Cover and refrigerate 2 hours.
STIR onion, celery and hard-cooked eggs into potato mixture.
BLEND mayonnaise and dill weed in small bowl; add to potato and green bean mixture. Mix well. Cover and refrigerate at least 3 hours.
SEASON to taste with salt and pepper before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/4 of recipe), Calories 530 (Calories from Fat 280), Total Fat 32g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 115mg, Sodium 1010mg, Total Carbohydrate 57g (Dietary Fiber 7g, Sugars 11g), Protein 10g; Percent Daily Value*: Vitamin A 25%, Vitamin C 60%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.