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Dilled Potato-Bean Salad

Dilled Potato-Bean Salad
  • Prep 20 min
  • Total 35 min
  • Servings 14
Looking for a simple side to serve a crowd? Check out this warm potato salad, including kidney beans, ready to serve in 35 minutes.
September 8, 2011

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) dark red kidney beans, drained, rinsed
  • 4 hard-cooked eggs, halved lengthwise, sliced

Steps

  • 1
    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.
  • 2
    Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  • 3
    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.

No nutrition information available for this recipe
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