This is my FAVORITE potato salad. Red skin potatoes that are tender, but firm, with cooked green beans and deliciously roasted sweet cubanelle peppers, coated in a tangy yogurt and mustard dressing - yummm. You don't need mayonnaise to make a really great potato salad, just some plain fat free yogurt, mustard, vinegar, and tasty seasonings. Give this one a try! ~Green Bean Potato Salad~ Serves 4 Ingredients 2 large red skin potatoes ½ lb. fresh green beans, ends trimmed, cut into 1 inch pieces 1 cubanelle pepper Coarse salt, garlic powder, and black pepper, to taste For the dressing: ½ cup plain fat free yogurt (not Greek) ½ tablespoon Dijon mustard ½ tablespoon whole grain mustard ¼ cup apple cider vinegar Dash of black pepper, paprika, dill, and onion powder Pinch of coarse salt Directions 1. Preheat the oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. Cut the cubanelle pepper in half lengthwise, remove the seeds, and roast for 20 minutes. When cool enough to handle, dice the pepper, or use kitchen shears to cut into small pieces. 2. Wash and chop the potatoes into 1 inch pieces. Place the potatoes into a large pot and cover with 1 inch of water. Bring to a boil; lower the heat to medium low or low, cover with a lid, and cook in gently boiling water until tender, about 15 minutes. Add the green beans to the pot during the last 5 minutes of cooking. Drain. Season the potatoes with coarse salt, black pepper, and garlic powder, to taste. 3. In a small bowl, combine the yogurt, mustards, vinegar, and seasonings. 4. Add the peppers to the pot with the potatoes and green beans. Pour the dressing over the potatoes and gently combine everything together with a rubber spatula. Transfer to a serving dish and enjoy this dish warm, or refrigerate for a few hours and serve cold.
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