Main Dish Potato Salad

• 1 pound tiny new potatoesnew-potato
• 8 ounces green beansgreen-beans
• 2 ears corncorn
• 8 ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1 1/4 peppers)
• 3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 cup)
• 2/3 cup plain nonfat yogurtyogurt
• 1/4 cup reduced-fat mayonnaisemayonnaise
• 3 tablespoons white-wine vinegarvinegar
• 2 teaspoons Dijon mustarddijon-mustard
• 1/8 teaspoon saltsalt
• Freshly ground black pepper to tastepepper

1. 01Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size. If you cannot find tiny new potatoes, use large ones and cut them up.
2. 02Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
3. 03Shuck corn, and scrape off kernels.
4. 04Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
5. 05In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
6. 06Drain the green beans, reserving the cooking water, and run the beans under cold water.
7. 07Cook the corn 1 or 2 minutes in the water the beans were steamed over.
8. 08Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
9. 09

Calories

488 kcal

Protein

17 g

Fat

12 g

Saturated fat

2 g

Carbs

85 g

Fiber

13 g

Sugar

24 g

Sodium

516 mg

Cholesterol

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