Main Dish Potato Salad

Name: Main Dish Potato Salad
Total time: 45 min
Yield: 2 servings
Ingredients: 1 pound tiny new potatoes; 8 ounces green beans; 2 ears corn; 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 yogurt; 1/4 cup reduced-fat mayonnaise; 3 tablespoons white-wine vinegar; 2 teaspoons Dijon mustard; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 45 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Potato Salad Gets Top Billing

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Ingredients

Yield:2 servings

1pound tiny new potatoes
8ounces green beans
2ears corn
8ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1¼ peppers)
3ounces whole red onion or 2 ounces chopped ready-cut onion ( ⅓ cup)
⅔cup plain nonfat yogurt
¼cup reduced-fat mayonnaise
3tablespoons white-wine vinegar
2teaspoons Dijon mustard
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Scrub 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.
Step 2
Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
Step 3
Shuck corn, and scrape off kernels.
Step 4
Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
Step 5
In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
Step 6
Drain the green beans, reserving the cooking water, and run the beans under cold water.
Step 7
Cook the corn 1 or 2 minutes in the water the beans were steamed over.
Step 8
Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
Step 9
When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.