Green Bean and New Potato Salad

To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.

Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

• 1 1/2  pounds  small red potatoes
• 2  cups  (1-inch) cut green beans (about 3/4 pound)
• 2/3  cup  low-fat mayonnaise
• 2  tablespoons  whole-grain Dijon mustard
• 2  tablespoons  rice vinegar
• 1  tablespoon  fresh lime juice
• 1  teaspoon  honey
• 1/8  teaspoon  freshly ground black pepper
• Dash of salt
• 1  garlic clove, minced
• 1/2  cup  finely chopped red onion
• 1/4  cup  chopped fresh basil

Preparation

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Nutritional Information

Calories:

232 (14% from fat)

Fat:

3.6g (sat 0.6g,mono 1g,poly 1.7g)

Protein:

4.7g

Carbohydrate:

46.1g

Fiber:

5.4g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

610mg

Calcium:

65mg