Main Dish Salad Recipes

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MAIN DISH POTATO SALAD



Main Dish Potato Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 45m

Yield 2 servings

Number Of Ingredients 11

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)
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

Steps:

  • 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.
  • Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
  • Shuck corn, and scrape off kernels.
  • Wash, trim and seed the whole peppers, and chop finely. Finely chop whole onion.
  • In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
  • Drain the green beans, reserving the cooking water, and run the beans under cold water.
  • Cook the corn 1 or 2 minutes in the water the beans were steamed over.
  • Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions. Drain the corn, and stir into dressing.
  • When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 9 grams, Carbohydrate 85 grams, Fat 12 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 516 milligrams, Sugar 24 grams, TransFat 0 grams

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