3 cups red potato chunks 2 cups frozen green beans 1 tsp salt 3 Tbsp reduced-calorie mayonnaise 3 Tbsp plain lowfat yogurt 3 Tbsp 2% milk 1/2 tsp onion salt 1/4 tsp dried dillweed 1/2 large or 1 small tomato
Place potato chunks and green beans in large saucepan; cover with water and add 1 tsp salt; bring to boil, then reduce heat to medium and simmer for 15 minutes; drain into large colander and rinse with cold water; let cool, then place in large salad bowl; set aside. Place mayonnaise, yogurt, milk, onion salt and dillweed in small mixing bowl and blend with small wire whisk; pour over potatoes and green beans then toss to coat. Slice tomato into 1/2 inch wedges; cut each wedge into thirds; add to salad. Chill. Enjoy!