Summer Potluck Potato And Green Bean Salad(Very Pleasant Change)

• 3 c. small red potatoes, unpeeled and cut in quarters
• 3 c. fresh green beans, cut in 1-inch pieces
• 1 hard-cooked egg, chopped fine
• 2 Tbsp. low-fat mayonnaise
• 2 Tbsp. low-fat sour cream
• 2 Tbsp. low-fat small curd cottage cheese
• 2 Tbsp. minced fresh dill or 2 tsp. dried dill
• 2 Tbsp. finely chopped and drained dill pickles
• 1 tsp. vinegar
• 1 1/4 tsp. salt
• 1/2 tsp. pepper

1. In a small saucepan, cover the quartered potatoes with salted water.
2. Bring quickly to a boil, then turn the heat back to medium and cook until tender, about 8 minutes.
3. Drain; immediately plunge into cold water to stop cooking.
4. Drain again.
5. Pat dry on paper towels and put in large salad bowl.

red potatoes, fresh green beans, egg, lowfat mayonnaise, lowfat sour cream, lowfat small curd cottage cheese, dill, dill pickles, vinegar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986355 (may not work)