New Potato Salad Recipe
Ingredients
3/4 pound fresh green beans, cut into 1 inch pieces
1/2 cup water
3/4 pound tiny whole new potatoes, quartered
3 tablespoons reduced calorie mayonnaise or salad dressing
3 tablespoons plain low fat yogurt
2 tablespoons skim milk
1/2 teaspoon onion salt
1/4 teaspoon dried dillweed
1 small tomato, coarsely chopped
Directions
In a 2 quart casserole combine beans and the water.
Cook, covered, on 100% power (high) for 5 minutes.
Add potatoes.
Cook, covered, on high for 8 to 10 minutes (10 to 12 minutes in low wattage ovens) or till beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole stir together mayonnaise or salad dressing, yogurt, milk, onion salt, and dillweed.
Stir in beans and potatoes.
Cover and chill for 4 hours or till thoroughly chilled.
Stir in chopped tomato.
Cook, covered, on 100% power (high) for 5 minutes.
Add potatoes.
Cook, covered, on high for 8 to 10 minutes (10 to 12 minutes in low wattage ovens) or till beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole stir together mayonnaise or salad dressing, yogurt, milk, onion salt, and dillweed.
Stir in beans and potatoes.
Cover and chill for 4 hours or till thoroughly chilled.
Stir in chopped tomato.
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