Dilly Bean Potato Salad

Yields about 16 (1 cup) servings | 5 pts per (1 cup) serving

My rating:

If you love dill (who doesn't?!) you will love this potato salad! Please note that this recipe a LOT of potato salad!!! I had no idea how much this really was until I actually made it... it actually outgrew my normal large mixing bowl and I had to break out my 6-quart Pfalzgraff Great Bowl!! It makes about 3 quarts total. :-)

Ingredients:

1 lb fresh green beans
4 lbs red potatoes
1 med onion, thinly sliced and separated into rings (or 1/4 onion grated)
1 cup chopped celery
8 full dill pickles, sliced
2 Tb fresh dill or 2 tsp dill weed
2 tsp dry parsley, or to taste
4 garlic cloves, minced

Vinaigrette dressing
¾ cup olive oil
½ cup cider vinegar
1 envelop of Italian salad dressing mix
2 Tb sugar
1 tsp salt
1 tsp pepper
Celery salt, optional

Directions:

-----
Before you start - please note that this recipe yields 16 servings -- ie. a LOT of potato salad!!! I had no idea how much this really was until I actually made it... it actually outgrew my normal large mixing bowl and I had to break out my 6-quart Pfalzgraff Great Bowl!! It makes about 16 cups total.
-----

Snap ends off beans and break in half, if they are long. In large saucepan, bring beans to a boil. Cover and simmer for 8-10 minutes or til crisp tender. Drain and set aside.

At the time time beans are simmering, you can start the potatoes. Boil potatoes with skins in Dutch oven. Reduce heat, cover and simmer for 15-20 minutes or til tender. Let cool slightly. Cut into slices. In a LARGE bowl stir together onion, celery, pickles, dill, parsley, and garlic. Gently stir in potatoes. In a jar with tight fitting lid, combine vinaigrette ingredients and shake well. Drizzle over potatoes. Gently toss in the beans.

Yields: About 16 cups (16 1-cup servings)

Nutritional Info: (per 1-cup serving) 261 calories, 11 g. fat, 4.6 g. fiber (5 points per serving)

Source: Taste of Home Magazine