Dilly Bean Potato Salad Recipes

DILLED POTATO SALAD

Dilled Potato Salad image

What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

Steps:

In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.

Nutrition Facts :

BASIC POTATO SALAD

Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h40m

Number Of Ingredients 6

Ingredients

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

GREEN BEAN AND POTATO SALAD

Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

A DILLY POTATO SALAD, NO MAYO

A Dilly Potato Salad, No Mayo image

Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.

Provided by Annacia

Categories Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs cubed red potatoes
1/2 lb fresh green beans
1 (2 1/4 ounce) can 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 seasoning salt
2 teaspoons dill weed
2 teaspoons dry mustard

Steps:

Place potatoes large saucepan.
Add water to cover.
Bring to boil; cook until potatoes are just tender.
Add beans; cook 2 minutes.
Drain; cool slightly.
Mix potatoes, beans, olives, celery and onion in large bowl.
Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
Refrigerate at least 4 hours or until ready to serve.
Stir before serving.

Nutrition Facts : Calories 139.8, Fat 5.5, SaturatedFat 0.7, Sodium 57.3, Carbohydrate 20.7, Fiber 3, Sugar 1.8, Protein 2.8

DILLED POTATO-BEAN SALAD

Dilled Potato-Bean Salad image

Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 10

Ingredients

2 lb small red potatoes, cut into 1/8-inch slices
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped fresh dill weed
2 medium green onions, sliced (2 tablespoons)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 hard-cooked eggs, halved lengthwise, sliced

Steps:

In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 200 mg, Sugar 1 g, TransFat 0 g

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