3 lbs red potatoes, skinned & cubed
1/2 lb fresh green beans, trimmed
1 can (2.2 oz) sliced ripe olives, drained
1/2 cup each celery & onion, chopped
1/4 cup vegetable oil
2 tbsp white wine vinegar
2 1/2 tsp salt
2 tsp dill weed
2 tsp dry mustard

Potato & Dill Salad

1. Boil potatoes in water for 5-6 minutes. Add beans, boil for 2 more minutes and drain all the water.
2. In a large bowl, combine potatoes and beans with olives, chopped celery and onion.
3. In a small bowl, combine remaining ingredients. Toss with vegetables.
4. Chill 4 or more hours, stirring occasionally and serve.
   Serves: 4