Dilled Green Beans
Rather than dilled pickles, we use dilled Stripling’s Dilled Green Beans not only for a unique flavor and shape but to give the potato salad some color to accompany the other bright hues of the ingredients.
Colorful Potato Salad
- 3 lbs. potatoes, variety of choice
- 1/2 c. Stripling’s Dilled Green Beans*, drained and chopped
- 1 small purple onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1 c. Duke’s mayonnaise
- 1/3 c. mustard
- 3 cloves garlic
- 1/2 tsp. black pepper
- Sprinkling of paprika
After cleaning potatoes (leave skins on), cut into fairly large-sized chunks and cook in boiling water which covers potatoes for 20-30 minutes until tender but not mushy. While still somewhat hot, add in all other ingredients, making certain that vegetables are evenly distributed and that overall mixture is well coated with condiments. Stirring will decrease the size of some of the potato chunks, which is desirable. The paprika is added last–just prior to serving warm or sealing and refrigerating for later use. *1 (16 ounce) jar of Stripling’s Dilled Green Beans will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!