Recipe
Mccormicks Dilly Potato Salad Recipe
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Mystic_river1 / All my dishes 5 months ago
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.
Prep:15m Cook:8m Servings:10
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 Mystic_rive |
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Ingredients
- CHILL TIME 4 HOURS
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- 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
- Boil potatoes in water 5-6 minutes. Add beans; boil 2 minutes and drain. Cool slightly.
- In a large bowl, combine potatoes and beans with olives, celery and onion.
- In a small bowl, combine remaining ingredients. Toss with vegetables. Chill 4 or more hours, stirring occasionally.
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Average score: 4.2 / 5
No. of ratings: 5
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crabhappychick 5 months ago said:
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.
kimmer 5 months ago said:
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.
bluewaterandsand 5 months ago said:
I love this and I am having this at our weekend cookout!
pat2me 4 months, 4 weeks ago said:
Growing some fresh dill as I read this. Great flavors and color. Thanks for posting!