A Dilly Potato Salad, No Mayo

"Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
Ready In:
25mins
Ingredients:
10
Serves:
12
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ingredients

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directions

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

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Reviews

  1. Although I omitted the green beans because I was out of them, This salad had a nice flavor. The addition of olives and oil/vinegar in potato salad was a nice lighter change from using mayo (I used up the remaining olives from Recipe #269486). The dill gave alot of flavor, and made for a beautiful presentation. Thanks for sharing this recipe.
     
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