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Potato, Green Bean
and Dill Salad


  • 2-3 Pound potatoes
  • 1-2 pounds fresh green beans (with ends cut off)
  • cup Canola Oil
  • cup Cider vinegar
  • 1 tsp granulated sugar
  • 2 cloves garlic - minced
  • 1 small onion, chopped
  • 3 celery stalks, veined and chopped
  • 3 hard boiled eggs, finely chopped
  • 1 cup Mayonaisse (more or less to taste)
  • 3 tsp. Dried dill weed
  • salt and pepper to taste.


  • Boil potatoes in large pot of water until tender but not mushy
  • Boil green beans until tender, but not mushy
  • Peel potatoes and cut in bit size pieces
  • Combine potatoes and green beans
  • Combine oil, vinegar, sugar, garlic and salt in bowl.
  • Pour over potatoes and refrigerate for a minimum of 1 hour
  • Stir onion, celery and hard boiled eggs into potatoes
  • In separate bowl blend mayo and dill
  • Put mayo/dill mixture over potatoes and green beans
  • salt and pepper to taste
  • Refrigerate, covered for a minimum of 2 hours

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