Potato Salad Plus
A recipe from the Sneaky Kitchen
2 pounds potatoes, peeled and cut into 3/4 inch cubes
12 ounces fresh ( frozen) green beans
1/2 cup water
1/4 cup sour cream, reduced fat or fat free
3/4 cups reduced-fat (lite) mayonnaise or Miracle Whip
1 tablespoon prepared mustard
1 tablespoon apple cider vinegar
1/2 teaspoon dried
dill, or 1 1/2 teaspoon fresh, chopped fine
1/2 teaspoon black pepper
1/4 cup finely chopped celery with a very few leaves included
1/4 cup cucumber, peeled, seeded and chopped fine
2 green onions (scallions), cut lengthwise and sliced fine
1/4 cup chopped black olives
salt as required
Put eggs in cold water in a pan,
bring to a boil; cook
for 10 to 12 min. Plunge into cold water to cool. Put cubed potatoes & 1 1/2 tsp. salt in a pan
enough cold water to cover. Bring to a boil & simmer until fork tender, 7 to 10
min. Don't overcook; cubes should be intact. Drain well and set
aside to cool.
Trim green beans & cut into 3/4 inch pieces. Place in a
covered microwave-safe bowl with 1/2 cup of water; microwave on high for 4 min.
(or steam them). Test; beans should be barely tender but still somewhat crispy
chewy. Cook 1 min. more at a time until done. Don't
& set aside to cool.
Combine sour cream, mayonnaise, mustard, vinegar, dill,
& pepper. Peel eggs. Mash yolk, add to dressing & stir. Add chopped olives, cucumber, celery
& onion & mix. Chop egg whites coarsely. Add potatoes, green beans & egg whites; fold gently to mix. Cover
& chill until ready to serve.