Ingredients Jump to Instructions ↓

  1. 1 pound fresh green beans, trimmed

  2. 4 pounds red potatoes

  3. 1 medium red onion, thinly sliced and separated into rings

  4. 1 medium Vidalia or sweet onion, thinly sliced and separated into rings

  5. 1 cup chopped celery

  6. 8 dill pickles, sliced

  7. 2 tablespoons snipped fresh dill or 2 teaspoons dill weed

  8. 2 tablespoons minced fresh parsley

  9. 4 garlic cloves, minced


  11. 3/4 cup olive oil

  12. 1/3 to 1/2 cup tarragon vinegar

  13. 1 envelope Italian salad dressing mix

  14. 2 tablespoons sugar

  15. 1 teaspoon salt

  16. 1 teaspoon pepper

  17. Celery salt and seasoned salt to taste

Instructions Jump to Ingredients ↑

  1. Dilly Bean Potato Salad Recipe photo by Taste of Home Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside.

  2. Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool.

  3. Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.

  4. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.


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