McCormick's Dilly Potato Salad

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

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.


Ingredients

  • 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

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