Pickle, Bean and New Potato Salad
Serves:
8
What You Need:
This light, no-mayo potato salad gets crunch and tangy taste from chopped dill pickles, fresh green beans and black olives.
1 pound small red-skinned new potatoes, cut into eighths (about 4 cups)
1 pound fresh green beans, cut into 2-inch pieces (about 4 cups)
2/3 cup vegetable oil
2 tablespoons country-style Dijon mustard
2 tablespoons dill pickle liquid
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/2 teaspoon ground black pepper
1 cup chopped dill pickles
1/2 cup sliced black olives
In large pot, cover potatoes with water and bring to a boil. Reduce heat to medium, cover and cook 4 minutes; add beans and cook 4 minutes or until beans are crisp-tender and potatoes are soft. Meantime, in large bowl, whisk together oil, mustard, pickle liquid, dill and black pepper. Drain vegetables and add to bowl. Add pickles and olives and toss lightly until vegetables are covered with dressing.
Stats:
Per serving: calories 244; fat 19.5g; saturated fat 2g; cholesterol 0mg; carbohydrate 17g; sodium 642mg; protein 3g
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