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Mccormicks Dilly Potato Salad Recipe


McCormicks Dilly Potato Salad Recipe
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SUBMITTED BY: McCormick® & Company "Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque." Add fresh crumbled bacon for a kick or tempeh to keep it vegetarian.

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Ingredients
  • CHILL TIME 4 HOURS
  • ---------------------------
  • 3 pounds cubed red skinned potatoes
  • 1/2 pound fresh green beans
  • 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 McCormick® Season-All® Seasoned Salt
  • 2 teaspoons McCormick® Dill Weed
  • 2 teaspoons McCormick® Ground Mustard

Directions
  1. Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain. Cool slightly.
  2. In a large bowl, combine potatoes and beans with olives, celery and onion.
  3. In a small bowl, combine remaining ingredients. Toss with vegetables. Chill 4 or more hours, stirring occasionally.

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Comments


Oooooo. I grow dill JUST to put in my potato salad in the summer! When the green beans come in, I WILL be making this one! Only with fresh dill, of course. Thanks.


Thank you soooo much. Was looking for something different for our Memorial Day cook out. This is perfect dear. By the way, sent you an email and sending you a PM now.


I love this and I am having this at our weekend cookout!


Growing some fresh dill as I read this. Great flavors and color. Thanks for posting!


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