Dilly Green Bean Potato Salad

• 5 pounds Waxy Potatoes Cut Into About 1 To 1 1/2 Inch Pieces, There's No Need For Peeling
• 1-1/4 cup Mayonnaise
• 2 Tablespoons Grainy, Or Dijon Mustard
• 2 teaspoons Honey
• 2-1/2 Tablespoons Pickle Juice
• 1 whole Medium Red Onion, Small Dice
• 1 cup Celery, Small Dice; For 1 Cup You'll Need About 4 Stalks
• 1 cup Scallions, Sliced; 4 Or 5 Scallions
• 1-1/2 cup Store Bought Pickled Green Beans, Cut To About 1 Inch
• Salt And Pepper, to taste

1. 1. Put the potatoes in a large pot of cold water, put it on the stove over high heat. Once the potatoes begin to boil, add about a tablespoon of salt to the water, reduce the heat to medium-high, and cook the potatoes until they are cooked but still firm; about 10 minutes. When done, pour off the water and drain the potatoes well.
2. 2. Meanwhile in the bottom of a large bowl mix the mayonnaise, mustard, honey, pickle juice, 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. 3. Add to that the cooked potatoes, onion, celery, scallions and pickled green beans then stir gently. Carefully mix to coat all the potatoes and veggies without breaking up the potatoes.
4. 4. Taste for seasoning, add more salt and pepper if needed.
5. 5. Refrigerate, serve cold.

potatoes, mayonnaise, mustard, honey, pickle juice, red onion, celery, scallions, green beans, salt

Taken from tastykitchen.com/recipes/salads/dilly-green-bean-potato-salad/ (may not work)