Simple Dill Potato Salad
Makes 12 servings

Prep Time: 15 min.
Cook Time: 10 min.
Refrigerate: 4 hrs.

Ingredients

• 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 Dill Weed
• 2 - teaspoons Ground Mustard

Directions

1. You want to place potatoes in a large saucepan and add water to cover.
2. Bring to boil and cook for 5 to 6 minutes or until potatoes are just tender.
3. Add beans and cook for 2 minutes. Drain and cool slightly.
4. In a large bowl, you mix potatoes, beans, olives, celery and onion.
5. In a small bowl, you want to whisk vegetable oil, vinegar, Seasoned Salt, Dill Weed, and Ground Mustard.
6. Add to vegetables and toss to coat.
7. Refrigerate at least 4 hours or until ready to serve.
8. Stir before serving.