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Dill Potato Salad

Yield: Serves 4. Each serving: 1 cup.



Tender red potatoes, fresh green beans and dill make this potato salad one to remember.

2 large (or 3 small) red potatoes, unpeeled, diced medium
1 cup green beans, remove stems and cut in half
1/2 cup red bell pepper, diced medium
1/3 cup nonfat mayonnaise
1/3 cup nonfat plain yogurt
1 Tbsp chopped fresh dill leaves (or 1/2 Tbsp dried)

Place potatoes into medium-sized sauce pan and cover with water. Bring to a boil, reduce to a simmer and cook until almost tender (about 15 minutes).

Add green beans and continue cooking until tender (about 3 minutes). Drain in colander and rinse lightly with cool water. Drain excess water off and place into medium-sized mixing bowl. Add the rest of ingredients and toss together well.