Ingredients

1 pound of fresh green beans
4 pounds of red potatoes (or any new potato variety)
1 medium red onion, thinly sliced and separated into rings
1 medium sweet onion, thinly sliced and separated into rings
1 cup chopped celery
8 dill pickles, sliced
2 Tablespoons fresh, snipped dill weed, or two teaspoons dry
2 Tablespoons fresh, snipped parsley, or two teaspoons dry
4 cloves minced garlic

Vinaigrette:

3/4 cup olive oil or vegetable oil (I use olive)
1/3 - 1/2 cup tarragon vinegar (I use somewhere in-between the two measurements)
1/3 - 1/2 white wine vinegar (again, I use somewhere in-between the two measurements)
1 envelope Italian salad dressing mix (I make my own off a recipe on the web, but purchased should work just fine)
2 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Celery salt and seasoned salt to taste (I sprinkle about 1/2 teaspoons of each in, but taste as I go)

Instructions

Place whole potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and cook 15-20 minutes or until tender. Drain and let completely cool. Cut into 1/4 inch slices (and yes, they will crumble). Place in a large bowl, and add onions, celery, pickles, dill, parsley & garlic.

In a jar with a tight fitting lid combine the vinaigrette ingredients and shake well. Drizzle over the potato mixture. Add beans and gently toss.

Yield: 14-16 servings.

Side Dish