Main Dish Potato Salad Recipe

Name: Main Dish Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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); ⅔ cup plain nonfat yogurt; 1/4 cup reduced-fat mayonnaise; 3 tablespoons white-wine vinegar; 2 teaspoons Dijon mustard; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

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)
⅔ cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Scrub potatoes, but do not peel.
2
Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size.
3
If you cannot find tiny new potatoes, use large ones and cut them up.
4
Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
5
Shuck corn, and scrape off kernels.
6
Wash, trim and seed the whole peppers, and chop finely.
7
Finely chop whole onion.
8
In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
9
Drain the green beans, reserving the cooking water, and run the beans under cold water.
10
Cook the corn 1 or 2 minutes in the water the beans were steamed over.
11
Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions.
12
Drain the corn, and stir into dressing.
13
When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Main Dish Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Main Dish Potato Salad

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