Dilled Potato And Green Bean Salad - cooking recipe

Ingredients

2 lbs small red new potatoes
1 lb slender fresh green beans
1/4 cup crisco vegetable oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/3 cup green onion, chopped
2 celery ribs, chopped
2 hard-boiled eggs, chopped
3/4 cup mayonnaise
1 1/2 teaspoons dried dill weed
salt and pepper

Preparation

Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly.
Leaving skins on, quarter each potato. Place in medium serving bowl.
In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes.
In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours.
Stir onion, celery and hard-cooked eggs into potato mixture.
In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours.
Season to taste with salt and pepper before serving.