dilled-potato-and-green-bean-salad

Dilled Potato and Green Bean Salad

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Prep Time:
25 min

Cook Time:
25 Min

Servings:
4 to 6 Servings

Difficulty:
Easy

Prep Time:
25 min

Cook Time:
25 Min

Servings:
4 to 6 Servings

Difficulty:
Easy

INGREDIENTS

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

DIRECTIONS

  1. PLACE potatoes in large saucepan. Add water to cover potatoes. Add about 1 tsp. 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.

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

  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.

  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.

  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.

Nutrition

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