1 (.9-ounce) package OLD MILL DILLY DIP MIX
1 cup mayonnaise
1 cup buttermilk
2 pounds small yellow or white potatoes
1 1/2 pounds fresh green beans, ends trimmed and cut into 1-inch pieces
1/2 cup pitted Kalamata olives, halved
1/3 cup crumbled feta cheese

Combine Old Mill Dilly Dip Mix, mayonnaise, and buttermilk in a medium bowl; stir well. Cover and refrigerate at least 4 hours.

Place potatoes in a large saucepan; cover with 2 inches cold water. Add 1 teaspoon salt for each quart water. Bring to a boil; reduce heat and simmer until potatoes are tender when pierced with a fork, about 10 minutes.

Meanwhile, fill a large bowl with ice and water. When potatoes are cooked, lift them out with a slotted spoon and add to the ice water bath. Remove and place on a cutting board; add more ice to the bowl of water. Slice potatoes 1/2-inch thick and place in a large bowl.

Return the potato cooking water to a boil; add green beans. Cook until bright green and crisp-tender, 2 to 3 minutes. Drain and add to bowl of ice water to stop cooking. Drain well and add to the potatoes.

Add olives and cheese to potatoes and beans; pour the dressing over vegetables and toss to coat. Serve at room temperature or chilled.

Makes 10 servings.




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