A Dilly Potato Salad, No Mayo

• 3 lbs cubed red potatoes
• 1/2 lb fresh green beans
• 1 (2 1/4 ounce) can 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 seasoning salt
• 2 teaspoons dill weed
• 2 teaspoons dry mustard

1. Place potatoes large saucepan.
2. Add water to cover.
3. Bring to boil; cook until potatoes are just tender.
4. Add beans; cook 2 minutes.
5. Drain; cool slightly.
6. Mix potatoes, beans, olives, celery and onion in large bowl.
7. Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
8. Refrigerate at least 4 hours or until ready to serve.
9. Stir before serving.

red potatoes, fresh green beans, olives, celery, onion, vegetable oil, white wine vinegar, salt, dill weed, mustard

Taken from www.food.com/recipe/a-dilly-potato-salad-no-mayo-241907 (may not work)