Creamy Potato Salad

Green beans and olives give this picnic favorite an intriguing new character. The Payoff: A very good source of vitamin C and potassium.

2½ lb sm red-skinned potatoes
1¾ tsp salt, divided
12 oz green beans, cut to 1-in.
1/3 c water
1/2 c reduced-fat mayonnaise
1/2 c fat-free sour cream
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1/2 tsp pepper
1/4 c chopped pitted Greek olives, such as kalamata
2 Tbsp diced celery
2 Tbsp minced onions

1. Place potatoes in a large saucepan. Add 1½ tsp salt and cold water to cover by 2 inches. Bring to a boil. Simmer over medium heat for 10 to 15 minutes or until potatoes are fork-tender. Drain well. Let cool slightly, then peel and cut into 3/4-inch cubes.

2. In a microwave-safe bowl, combine beans and water. Cover and microwave on high for 5 to 6 minutes or until crisp-tender. Drain.

3. In a large bowl, mix mayonnaise, sour cream, mustard, vinegar, pepper, and remaining 1/4 tsp salt. Stir in potatoes, beans, olives, celery, and onions. Cover and refrigerate until ready to serve. Makes about 8 cups.

Per 1/2-cup Serving: Cal 95, Fat 2 g, Sat. Fat 0.1 g, Chol 0 mg, Fiber 1.6 g, Pro 2.4 g, Carb 17.4 g, Sodium 198 mg