Recipe: Herb Potato Bean Salad (Kraft recipe, 1983)

HERB POTATO BEAN SALAD

4 cups cubed cooked potato
1 (15 oz.) can kidney beans, drained
1/3 lb. yellow wax beans, cooked
1/2 lb. green beans, cooked
1 1/2 cups celery slices
1 (8 oz.) bottle Philadelphia Brand Italian Herb Dressing
2 tablespoons green onion slices
Salt and pepper (to taste)
Lettuce (for serving)
Hard boiled egg slices (for serving)

Combine potato, beans, celery, dressing and onion; mix lightly Season to taste. Chill.

Serve in lettuce-lined bowl. Garnish with hard-cooked egg slices.

VARIATION:
Substitute one (16 oz.) can cut wax beans, drained, and one (16 oz.) can cut green beans, drained, for fresh wax beans and fresh green beans.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Celebrate Kraft Salad Days, Kraft, Inc., 1983