Creamy Potato Salad Plus
A recipe from the Sneaky Kitchen
2 eggs
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 with 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 overcook. Drain & 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.