New Potato & Bean Salad

Total time: 30 minutes

½ cup Light Canola Mayonnaise

2 teaspoons Dijon mustard

1 pound each new red and white mini potatoes, unpeeled, halved, cooked until tender and

    cooled

½ pound each green and yellow beans, cut into 2 inch pieces, blanched

2 stalks celery, chopped

1/3 cup chopped fresh dill

Mix dressing, mustard, salt and pepper in large bowl.

Add remaining ingredients; toss lightly.  Refrigerate until ready to serve.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.

About WF Staff

Washington FAMILY Staff

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