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Potato, Green Bean and Dill Salad
Ingredients:
- 2-3 Pound potatoes
- 1-2 pounds fresh green beans (with ends cut off)
- ¼ cup Canola Oil
- ¼ cup Cider vinegar
- 1 tsp granulated sugar
- 2 cloves garlic - minced
- 1 small onion, chopped
- 3 celery stalks, veined and chopped
- 3 hard boiled eggs, finely chopped
- 1 cup Mayonaisse (more or less to taste)
- 3 tsp. Dried dill weed
- salt and pepper to taste.
Instructions:
- Boil potatoes in large pot of water until tender but not mushy
- Boil green beans until tender, but not mushy
- Peel potatoes and cut in bit size pieces
- Combine potatoes and green beans
- Combine oil, vinegar, sugar, garlic and salt in bowl.
- Pour over potatoes and refrigerate for a minimum of 1 hour
- Stir onion, celery and hard boiled eggs into potatoes
- In separate bowl blend mayo and dill
- Put mayo/dill mixture over potatoes and green beans
- salt and pepper to taste
- Refrigerate, covered for a minimum of 2 hours
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