https://2666.iga-web.com/Recipes/Detail/3944/
This light, no-mayo potato salad is full of crunch
Yield: Serves 8
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In large pot, cover potatoes with water and bring to a boil. Reduce heat to medium, cover and cook 4 minutes; add beans and cook 4 minutes or until beans are crisp-tender and potatoes are soft. Meantime, in large bowl, whisk together oil, mustard, pickle liquid, dill and black pepper. Drain vegetables and add to bowl. Add pickles and olives and toss lightly until vegetables are covered with dressing.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
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