Recipes

Serves 12

3 Lbs cubed red-skinned potatoes
½ Lb fresh green beans cut into 1-inch pieces
1 x 2.2 oz can sliced black olives
½ cup chopped celery
½ cup chopped onion
½ cup Lesley Elizabeth or other brand Extra Virgin olive oil
4 tablespoons white wine vinegar
2 tablespoons Lemony Dill Seasoning
2 tablespoons Dijon mustard
Salt and pepper to taste

1. Place the cubed potatoes in large saucepan. Add water to cover. Bring to the boil and cook till the potatoes are just tender (5 -6 minutes).
2. Add the beans and cook 2 minutes. Drain & cool slightly.
3. Mix the potatoes, beans olives, celery, and onion in large bowl. Whisk together remaining ingredients in a small bowl. Add to vegetables, toss to coat. Add salt and pepper to taste.
4. Refrigerate at least 4 hours or until ready to serve. Stir before serving.

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