Old MacDonald's Potato Box Recipes
Dilly Bean Potato Salad Ingredients 4 pounds red potatoes 1 medium red onion, thinly sliced and separated into rings 1 medium Vidalia or sweet onion, thinly sliced and separated into rings 1 cup chopped celery 8 dill pickles, sliced 2 tablespoons snipped fresh dill or 2 teaspoons dill weed 2 tablespoons minced fresh parsley 4 garlic cloves, minced VINAIGRETTE 3/4 cup olive or vegetable oil 1/3 to 1/2 cup tarragon vinegar or cider vinegar 1/3 to 1/2 cup white wine vinegar or cider vinegar 1 envelope Italian salad dressing mix 2 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper Celery salt and seasoned salt to taste Directions Place 1 inch of water and beans in a skillet; bring to a 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 a 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. Yield: 14-16 servings.

Old MacDonald's Potato Box Recipes

Dilly Bean Potato Salad

Ingredients

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

VINAIGRETTE
3/4 cup olive or vegetable oil
1/3 to 1/2 cup tarragon vinegar or cider vinegar
1/3 to 1/2 cup white wine vinegar or cider vinegar
1 envelope Italian salad dressing mix
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste

Directions

Place 1 inch of water and beans in a skillet; bring to a 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 a 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. Yield: 14-16 servings.