Zesty Vegetarian Potato Salad

• 2 lbs potatoes, peeled,cut into 1 inch cubes,cooked without salt,drained and cooled (about 6 large)
• 14 cup nonfat dry milk powder
• 14 cup water
• 14 cup prepared mustard
• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 cups green beans, cut into 1 inch pieces,cooked without salt,drained (about 8 ounces)
• 1 cup chopped green bell pepper (1 large)
• 14 cup sliced shallots or 14 cup green onion (about 4 medium)
• lettuce leaf (optional)

1. Combine dry milk, water, mustard, salt and pepper in small bowl until well mixed.
2. Combine cooked potatoes, cooked green beans, bell pepper and shallots in large bowl.
3. Add milk dressing and toss well to coat.
4. Serve immediately or refrigerate.
5. Serve over lettuce leaves, if desired.

potatoes, nonfat dry milk powder, water, mustard, salt, black pepper, green beans, green bell pepper, shallots, lettuce leaf

Taken from www.food.com/recipe/zesty-vegetarian-potato-salad-30225 (may not work)