Katie here! Do you need an easy and healthy salad for a weekend picnic? Add the additional perks of being vinegar based and dairy free. I found this recipe years ago when I was trying to find a twist on the traditional mayo based salad. It packs alot of flavor and has greens in it! This recipe is from the McCormick/Schilling's New Spice Cookbook. A recipe book that is a staple for my whole family all year long.
3 lbs red potatoes, quartered
1/2 lb green beans, trimmed
1/2 cup chopped fresh onion
1/2 chopped celery
1 can (2 1/2 oz) sliced ripe olives, drained
1/4 cup vegetable oil
2 tbs white wine vinegar
2 1/2 tsp Season-All Seasoned Salt
2 tsp Dill weed
2 tsp ground mustard
Cook potatoes in lightly salted boiling water for 5-6 minutes. Add beans and cook 2 minutes or until potatoes are just fork tender. Drain and rinse under cold water to stop cooking. Set aside and cool slightly. Place potatoes and beans in large salad bowl and add onion, celery, and olives. Toss gently to combine. Place the next 5 ingredients into a small bowl and beat with a fork. Pour dressing over veggies and toss gently to coat. Cover and refrigerate at least 4 hours.
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