Dilly Potato Salad

Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque.

Makes 12 servings.

3 pounds cubed red skinned potatoes
1/2 pound fresh green beans
1 can (2.2 ounces) 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 seasoned salt
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Mustard, Ground

1. Place potatoes large saucepan. Add water to cover. Bring to boil; cook 5 to 6 minutes or until potatoes are just tender. Add beans; cook 2 minutes. Drain; cool slightly.

2. Mix potatoes, beans, olives, celery and onion in large bowl. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.

3. Refrigerate at least 4 hours or until ready to serve. Stir before serving.

NUTRITION INFORMATION: per serving
Calories: 150; Fat: 6 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 310 mg;
Fiber: 3 g; Protein: 6 g

Recipe and photograph provided courtesy of McCormick