Main Dish Potato Salad
Member recipe by wozza12
A hearty potato salad, enough to satisfy even those whose preference isn't a vegetarian main dish.
- 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
- 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.
- 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.
- 2. Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
- 3. Shuck corn, and scrape off kernels.
- 4. Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
- 5. In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
- 6. Drain the green beans, reserving the cooking water, and run the beans under cold water.
- 7. Cook the corn 1 or 2 minutes in the water the beans were steamed over.
- 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.
- 9. When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.
- Approximate nutritional analysis per serving: 530 calories, 12 grams fat, 1 milligram cholesterol, 570 milligrams sodium, 15 grams protein, 100 grams carbohydrate. By MARIAN BURROS [NYTimes.com Published: August 27, 1997]