Potato-Green Bean Salad
|Red potatoes||1 Pound, cut in to chunks|
|Nonfat mayonnaise||2 Tablespoon|
|Green beans||1⁄2 Pound, trimmed and cut into 1-inch pieces|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Hard cooked egg whites||2 , chopped|
|Plain non-fat yogurt||3 Tablespoon|
|Chopped red onion||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Bring a large pot of water to a boil.
Cook potatoes for 15 minutes or until tender.
Drain and chill for 30 minutes.
Bring 1 inch of water to a boil in a steamer.
Place green beans in a steamer basket or colander.
Cover and steam for 5 minutes or until the beans are just tender.
Rinse in cold water and drain.
Combine cooled potatoes, beans, red pepper, and egg whites in a bowl.
Combine yogurt, mayonnaise, red onion, lemon juice, mustard, and black pepper.
Toss dressing with potato mixture.