 | | Directions | 1. Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
2. Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
3. Refrigerate 4 hours or until ready to serve. Toss before serving. |
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12
|  | | Ingredients | | - | | 3 pounds red potatoes, cut into 1-inch cubes |
| - | | 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 |
| |
| | Nutrition (per serving) | Calories: 150 Calories
Fat: 6 Grams
Protein: 6 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 310 Milligrams
Fiber: 3 Grams
|
| |
