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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
- 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.
- 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.
- In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.