New Potato Salad in Mustard Dill Vinaigrette

This light, no-mayo potato salad is full of crunch

Yield: Serves 8

Ingredients

1 lb. small red-skinned new potatoes, cut into eighths (about 4 cups)

1 lb. 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

Nutrition Facts

Yield: Serves 8

Approximate Nutrient Content per serving:

Calories: 244

Calories From Fat: 171

Total Fat: 19.5g

Cholesterol: 0mg

Sodium: 642mg

Total Carbohydrates: 17g

Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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