Dilled Potato and Green Bean Salad

Prep Time 25 min
Cook Time 25 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 2 lbs. small red potatoes
  • 1 lb. fresh green beans, trimmed
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup white wine vinegar
  • 1 tsp. sugar
  • 1 clove garlic
  • 1 tsp. salt
  • 3/4 cup mayonnaise
  • 1/3 cup chopped green onion
  • 2 celery ribs
  • 2 hard-cooked eggs
  • 1 1/2 tsps. dried dill weed
  • Salt and pepper

Directions

  • Step 1

    PLACE potatoes in large saucepan. Add water to cover potatoes. Add about 1 teaspoon of salt to water, if desired. Cover; bring to a boil over high heat. Reduce heat; simmer 15 to 20 minutes or until tender. Drain; cool slightly.

  • Step 2

    CUT each potato into quarters. Place in medium serving bowl.

  • Step 3

    PLACE beans in large saucepan. Add water to cover beans. Cover; bring to a boil over high heat. Reduce heat and simmer 5 to 6 minutes or until tender-crisp. Drain and rinse with cold water. Add to potatoes in bowl.

  • Step 4

    WHISK oil, vinegar, sugar, garlic and salt in small bowl until blended. Pour over potato mixture. Toss to coat. Cover and chill 2 hours.

  • Step 5

    ADD mayonnaise, onion, celery and eggs to potato mixture. Sprinkle with dill. Stir until blended. Cover and chill at least 3 hours. Season with salt and pepper to taste before serving.

Serving size
(1/4 of recipe)

  • Calories 530
  • Calories from Fat280g
  • Total Fat 32g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 1010mg
  • Potassium 0mg
  • Total Carbohydrates 57g
  • Dietary Fiber 7g
  • Sugars 11g
  • Protein 10g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet