Main Dish Potato Salad
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (2 servings)
488 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 85 grams carbohydrates; 13 grams dietary fiber; 24 grams sugars; 17 grams protein; 516 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Next time, cut the vinegar by half.