Dilly Bean Potato Salad Recipe

Dilly Bean Potato Salad Recipe Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. 1 pound fresh green beans, trimmed 4 pounds red potatoes 1 medium red onion, thinly sliced and separated into rings 1 medium Vidalia or sweet onion, thinly sliced and separated into rings 1 cup chopped celery 8 dill pickles, sliced 2 tablespoons snipped fresh dill or 2 teaspoons dill weed 2 tablespoons minced fresh parsley 4 garlic cloves, minced VINAIGRETTE: 3/4 cup olive oil 1/3 to 1/2 cup tarragon vinegar 1 envelope Italian salad dressing mix 2 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper Celery salt and seasoned salt to taste Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside. Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. Cut into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.