Recipes

STRUB FAMILY PICKLE, BEAN AND NEW POTATO SALAD WITH MUSTARD DILL VINAIGRETTE

 
1 lb. small red-skinned new potatoes, cut into eighths (approximately 4 cups)

1 lb. Fresh green beans cut into 2-inch pieces (approximately 4 cups)

2/3 cup vegetable oil

2 Tbsp. Dijon mustard

2 Tbsp. Strub’s Dill Pickle Brine

2 Tbsp. chopped fresh dill

½ tsp. ground black pepper

1 cup chopped Strub’s Dill Pickles

½ cup sliced black olives
  • In a large pot, cover potatoes with water and bring to a boil.
  • Reduce heat to medium, cover and cook 4 minutes
  • Add beans and cook 4 more minutes or until beans are crisp-tender and potatoes are soft.
  • In a large bowl, whisk together oil, mustard, Strub’s Dill Pickle Brine, dill and black pepper.
  • Drain vegetables and add to bowl.
  • Add Strub’s Dill Pickles and olives and toss lightly until vegetables are covered with dressing.

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