Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Dilly Bean Potato Salad


1 pound fresh Green Beans
4 pounds red potatoes
1 medium red onion, thinly sliced and separated in rings
1 medium Vidalia or sweet onion, thinly sliced and separated in rings
1 cup chopped celery
8 dill pickles, sliced
2 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons minced fresh parsley
4 garlic cloves, minced


3/4 cup olive oil
1/3 to 1/2 sup tarragon vinegar
1 envelope Italian Salad mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste


  1. Place 1 inch of water and beans in a skillet; bring to boil. Reduce Heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside.
  2. 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; place in large bowl.  Add the onions, celery, pickles, dill, parsley, and garlic.
  3. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.  Drizzle over potato mixture.  Add beans; gently toss.

Thanks to Taste of Home and Marguerite Novicke of Vineland, New Jersey for the pic and recipe! We love Taste of Home! When shopping please use our shopping page or the link below!

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