Greek-Flavored Potato Salad

• 5 to 6 medium-large red-skinned potatoes, scrubbed
• 10 to 12 ounces fresh green beans (or one 10-ounce package frozen cut green beans, thawed)
• 1/2 cup chopped pitted black olives, preferably cured
• 4 ounces feta or crumbled goat cheese (such as Montrachet)
• 1/2 cup natural low-fat vinaigrette, preferably balsamic vinaigrette
• Freshly ground pepper to taste

1. Bake or microwave the potatoes until done but still firm.
2. When cool enough to handle, but warm, cut into large dice.
3. If using fresh green beans, trim them and cut them in half crosswise.
4. Steam the fresh or frozen green beans with a little water in a covered saucepan, or in a covered container in the microwave, until tender-crisp, about 5 minutes.
5. Refresh under cool water until just warm, then drain thoroughly.
6. Combine the potatoes and green beans in a serving container with the remaining ingredients and toss well.
7. This is best served just warm or at room temperature.
8. Calories: 236
9. Total Fat: 10g
10. Protein: 5g
11. Carbohydrate: 32g
12. Cholesterol: 17mg
13. Sodium: 481mg

potatoes, green beans, black olives, feta, natural lowfat vinaigrette, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/greek-flavored-potato-salad-372758 (may not work)