A Dilly Potato Salad, No Mayo Recipe

Name: A Dilly Potato Salad, No Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cubed red potatoes; 1/2 lb fresh green beans; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/4 cup vegetable oil; 2 tablespoons white wine vinegar; 2 1/2 teaspoons seasoning salt; 2 teaspoons dill weed; 2 teaspoons dry mustard

Servings: persons

3 lbs cubed red potatoes
1/2 lb fresh green beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons seasoning salt
2 teaspoons dill weed
2 teaspoons dry mustard

1
Place potatoes large saucepan.
2
Add water to cover.
3
Bring to boil; cook until potatoes are just tender.
4
Add beans; cook 2 minutes.
5
Drain; cool slightly.
6
Mix potatoes, beans, olives, celery and onion in large bowl.
7
Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
8
Refrigerate at least 4 hours or until ready to serve.
9
Stir before serving.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs cubed red potatoes, 1/2 lb fresh green beans, 1 (2 1/4 ounce) can sliced ripe olives, drained, 1/2 cup chopped celery, and more.

Yes, A Dilly Potato Salad, No Mayo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

A Dilly Potato Salad, No Mayo

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