A Dilly Potato Salad No Mayo Recipe

Ingredients for A Dilly Potato Salad No Mayo

• Red Potatoes
• Fresh Green Beans
• Sliced Ripe Olives
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• Vegetable Oil
• White Wine Vinegar
• Seasoning Salt
• Dill Weed
• Dry Mustard

How to Make A Dilly Potato Salad No Mayo

1. Place 2 pounds of Yukon Gold potatoes in a large saucepan.
2. Add enough water to cover the potatoes by about an inch.
3. Bring the water to a rolling boil over high heat.
4. Reduce heat to medium and cook until potatoes are easily pierced with a fork (about 15-20 minutes).
5. Add 1 (15-ounce) can of rinsed and drained kidney beans to the saucepan.
6. Cook for 2 minutes more.
7. Drain the potatoes and beans thoroughly.
8. Let the potatoes and beans cool slightly (about 10 minutes).
9. While the potatoes cool, prepare the dressing (see step 10).
10. In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
11. In a large bowl, combine the cooled potatoes, beans, 1/2 cup chopped celery, 1/2 cup chopped red onion, and 1/2 cup pitted Kalamata olives.
12. Pour the dressing over the vegetables and gently toss to coat evenly.
13. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
14. Stir gently before serving. Enjoy!