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.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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