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Potato & Green Bean Salad

Kraft Memeber Recipe
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Makes: 14 servings Total Time: 1 hr 30 min
Category: Side Dishes Sub Category: Other

what you need
  • 1.5 lb. small red potatoes
  • 1 lb. green beans
  • 1/2 cup chopped red or Vidalia onion
  • 1/4 cup chopped black or green olives if desired
  • Salt and pepper to taste
  • 1 pkg. Good Seasons Cheese Garlic Salad Dressing
  • White vinegar
  • 1/2 cup Grey Poupon Dijon Mustard
  • Canola or preferred oil
  • 1/2 cup grated Romano or other hard cheese
make it
Clean & cook potatoes in their skins for 1 hour or until completely tender. Remove from heat & drain. Pour cold water into pan. Repeat until potatoes are cool enough to handle, then cut into fourths. Do not remove skins. Place in large bowl.

Clean & cook green beans on stove for 1 minute on high and 11 minutes on low. Beans can be as you prefer them, al dente to soft. When done, drain & put in bowl with potatoes. Add onion & olives. Add salt and pepper (about 1 Tbsp of salt & 2 tsp. of pepper to start). Mix lightly.

Make Good Seasons Cheese & Garlic Salad Dressing according to package, increasing the vinegar from 1/4 cup to 1/3. All else remains the same. Add the Dijon mustard to the mix & stir or shake until completely mixed.

Add grated cheese & dressing (complete amount) to the potatoes, green beans and other ingredients and mix thoroughly. Refrigerate until very cool, mixing several times.
This is always a hit whenever I take it to a cookout. The Good Seasons Cheese Garlic Salad Dressing & Grey Poupon Dijon Mustard are essential to the tangy & refreshing taste of this salad.
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