A Dilly Potato Salad, No Mayo - cooking recipe

Ingredients

3 lbs cubed red potatoes
1/2 lb fresh green beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons seasoning salt
2 teaspoons dill weed
2 teaspoons dry mustard

Preparation

Place potatoes large saucepan.
Add water to cover.
Bring to boil; cook until potatoes are just tender.
Add beans; cook 2 minutes.
Drain; cool slightly.
Mix potatoes, beans, olives, celery and onion in large bowl.
Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
Refrigerate at least 4 hours or until ready to serve.
Stir before serving.