NOT YOUR USUAL POTATO SALAD

3 pounds cubed red skinned potatoes
1-pound fresh green beans
1 can (2.2 ounces) sliced ripe olives, drained
½ cup chopped celery
½ cup chopped onion
¼ cup vegetable or olive oil
2 tablespoons white wine vinegar
2 teaspoons ground mustard
2 teaspoons dill weed
2-½ teaspoons seasoned salt
(we used McCormick Season-All)

Place potatoes in a large saucepan. Add water to cover. Bring to boil;
cook until just tender. Drain; cool slightly.
Cook green beans until tender crisp.
Mix all vegetables.
Whisk oil and seasonings together; add to vegetables and toss.
Refrigerate at least 4 hours before serving.
Makes 12 servings.