Dilly Bean Potato Salad

• 1 pound fresh green beans, trimmed
• 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
• 3/4 cup olive oil
• 1/3 to 1/2 cup tarragon vinegar
• 1 envelope Italian salad dressing mix
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• Celery salt and seasoned salt to taste

1. Place 1 in. 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.
2. Meanwhile, 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.
3. Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.
4. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss.

green beans, red potatoes, red onion, sweet onion, celery, dill pickles, dill, parsley, garlic, olive oil, tarragon vinegar, italian salad dressing, sugar, salt, pepper, celery salt

Taken from www.tasteofhome.com/recipes/dilly-bean-potato-salad/ (may not work)