View Full Version : McCormick's Dilly Potato Salad

05-17-2008, 03:28 PM
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

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.