Dilly Potato Salad

Ingredients

3 pounds cubed red skinned potatoes
1/2 pound fresh green beans
1 can (2.2 ounces) 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 Seasoned Salt
2 teaspoons Dill Weed
2 teaspoons Ground Mustard

Directions

Boil potatoes in water 5 to 6 minutes. Add beans; boil 2 minutes and drain. Cool slightly.

2. Combine potatoes and beans with olives, celery and onion in a large bowl.

3. Combine remaining ingredients in a small bowl. Toss with vegetables. Chill 4 or more hours, stirring occasionally.