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Dilly Bean Potato Salad

Name: Dilly Bean Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 14-16 servings.
Ingredients: 1 pound fresh green beans, trimmed; 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 oil; 1/3 to 1/2 cup tarragon vinegar; 1 envelope Italian salad dressing mix; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon pepper; Celery salt and seasoned salt to taste

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

Ingredients

1 pound fresh green beans, trimmed
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 oil
1/3 to 1/2 cup tarragon 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.
Meanwhile, 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 potatoes into 1/4-in. slices; transfer to 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.

Nutrition Facts

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

Reviews

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Average Rating:

Cheryl
Sep 25, 2017
My coworker made this for my going away party. It was awesome!
DawnLockhart
Aug 21, 2012
Good - no mayo YAY!
Rube1234
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!
RuthSluder
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!

Dilly Bean Potato Salad

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