Recipe - Creamy Potato Salad With Green Beans

2 Eggs
1 pound Small redskinned new
potatoes
1 cup Fresh green beans; cut into
1inch pieces OR cut frozen
freen beans
One fourth cup Finely chopped red onion
1 tablespoon Lowfat mayonnaise
One half teaspoon Mustard powder
Salt and freshly ground
pepper

In a medium pot, cover eggs with cold water and set over mediumhigh heat.
When water boils, remove pot from heat, cover and let sit for 20 minutes.

In another pot, cover potatoes with cold water. If necessary, cut any
potatoes that are significantly larger, so all potatoes are 1/2inch to
linch. Bring to a boil and cook until a knife easily pierces potatoes,
about 10 minutes. With a slotted spoon, transfer potatoes to a medium bowl.

Place beans in water from potatoes and boil until they are al dente, about
4 minutes for fresh beans, 1 minute for frozen. Immediately drain beans in
a colander and place in a bowl of icecold water. Drain well and add beans
to potatoes.

Peel warm eggs. Chop them coarsely. Add eggs to potatoes.

Add onion, mayonnaise and mustard powder to bowl. Mix salad with a fork
until it is creamy. Season to taste with salt and pepper.

[per serving: 160 calories and 4 grams fat; 22.5% cff.]

REF "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in
Riverside PressEnterprise 06/14/1998(Sun).

Hanneman 1998 June

Recipe by: "Potato Salad" by Carol Ward 1998

Posted to EATLF Digest by Kitpath phannema@wizard.ucr.edu on Jun 14,
1998, converted by MM_Buster v2.0l.