Main Dish Potato Salad

• 1 pound tiny new potatoes
• 8 ounces green beans
• 2 ears corn
• 8 ounces whole red, yellow or orange peppers, or 5 ounces chopped ready-cut peppers (1 1/4 peppers)
• 3 ounces whole red onion or 2 ounces chopped ready-cut onion ( 1/3 cup)
• 23 cup plain nonfat yogurt
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes, but do not peel.
2. Cover with water, and boil in a covered pot 10 to 17 minutes, depending on their size.
3. If you cannot find tiny new potatoes, use large ones and cut them up.
4. Wash and trim the green beans, and steam for 5 to 7 minutes, until they are tender but still firm.
5. Shuck corn, and scrape off kernels.
6. Wash, trim and seed the whole peppers, and chop finely.
7. Finely chop whole onion.
8. In a serving bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt and pepper.
9. Drain the green beans, reserving the cooking water, and run the beans under cold water.
10. Cook the corn 1 or 2 minutes in the water the beans were steamed over.
11. Cut the beans into 1-inch pieces, and add to the dressing with the peppers and onions.
12. Drain the corn, and stir into dressing.
13. When the potatoes are cooked, drain, run under cold water and slice thinly; stir into the salad.

potatoes, green beans, corn, red, red onion, nonfat yogurt, mayonnaise, whitewine vinegar, mustard, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8945 (may not work)