Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/3944/
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) | |
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| 1 | lb. | fresh green beans, cut into 2-inch pieces (about 4 cups) | |
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| 2/3 | cup | vegetable oil | |
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| 2 | tablespoons | country-style Dijon mustard | |
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| 2 | tablespoons | dill pickle liquid | |
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| 2 | tablespoons | chopped fresh dill or 2 teaspoons dried | |
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| 1/2 | teaspoon | ground black pepper | |
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| 1 | cup | chopped dill pickles | |
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| 1/2 | cup | sliced black olives | |
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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.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/3944/
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