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Seasoned just right, this potato and bean salad will be a hit at your next summertime barbeque.
3 pounds red potatoes, cut into 1-inch cubes
1/2 pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons seasoned salt
2 teaspoons McCormick® Dill Weed
2 teaspoons McCormick® Mustard, Ground
Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 5 to 6 minutes or just until potatoes are tender. Add green beans; cook 2 minutes. Drain.
Toss potatoes, beans, olives, celery and onion in large bowl. Mix remaining ingredients in small bowl with wire whisk. Add to vegetables; toss to coat. Cover.
Refrigerate 4 hours or until ready to serve. Toss before serving.
(Amount per serving)