Potato, Green Bean
and Dill Salad

Ingredients:

• 2-3 Pound potatoes
• 1-2 pounds fresh green beans (with ends cut off)
• ¼ cup Canola Oil
• ¼ 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