This creamy potato salad is higher in fiber and lower in fat and cholesterol than the usual potato salad, contains several vegetable additions and is an interesting and delicious alternative to plain potato salad.
Put eggs in cold water in a saucepan. Bring to a boil and cook for 10 to 12 minutes. Plunge into cold water to cool.
Put cubed potatoes and 1 1/2 teaspoon salt in a saucepan and add enough cold water to cover. Bring to a boil and simmer until fork tender, 7 to 10 minutes. Don't overcook; potato cubes should be intact. Drain well and set aside to cool.
Trim green beans and cut them into 3/4 inch pieces. Place in a covered microwave-safe bowl with 1/2 cup of water. Microwave on high for four minutes. Test. Beans should be barely tender but still somewhat crispy and chewy. Microwave 1 minute at a time until desired tenderness is reached. Do not overcook; the younger and fresher the beans, the less cooking time required. Drain promptly and set aside to cool.
Mix sour cream, mayonnaise, mustard, vinegar, dill and black pepper. Mix well.
Peel eggs. (See Note #4) Mash yolk, add to dressing and stir. Chop egg whites coarsely.
Add chopped olives, cucumber, celery and onions to dressing and mix well. Add potatoes, green beans and egg whites, and fold gently to mix. Cover salad and chill until ready to serve.
Serves 6 to 8
Note 1: You may substitute frozen green beans. Even canned ones if you have to, but try to avoid doing that.
Note 2: Lite
or fat free sour cream can be substituted. Please be aware that doing
so will affect the flavor, although reducing the fat, calories and cholesterol.