Ingredients:

3 pounds cubed red skinned potatoes
½ pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
½ cup chopped celery
½ cup chopped onion
¼ cup vegetable oil
2 tablespoons white wine vinegar
2½ teaspoons Morton® Season-All® Seasoned Salt
1½ tablespoons fresh dill weed or 2 teaspoons dried dill weed
2 teaspoons ground mustard

Directions:

1. Place potatoes in large saucepan. Add water to cover. Bring to boil; cook 5 to 6 minutes or until potatoes are just tender. Add beans; cook 2 minutes. Drain; cool slightly.

2. Mix potatoes, beans, olives, celery and onion in large bowl. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.

3. Refrigerate at least 4 hours or until ready to serve. Stir before serving.

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Garden Potato and Bean Salad

Prep time: 15 minutes
Cook time: 10 minutes
Refrigerate: 4 hours
Serving size: 12 servings

Nutritional information:

Per One Serving: About 150 Calories, Fat 6g, Protein 3g, Carbohydrates 21g, Cholesterol 0mg, Sodium 310mg, Fiber 3g