Ingredients
2
lb small red potatoes, cut into 1/8-inch slices
2/3
cup olive or vegetable oil
1/3
cup white wine vinegar
1
teaspoon salt
1/2
teaspoon pepper
1/2
cup chopped celery
1/4
cup chopped fresh dill weed
2
medium green onions, sliced (2 tablespoons)
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4
hard-cooked eggs, halved lengthwise, sliced
Preparation
In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.
