Potato Salad

• 2 lbs red potatoes, quartered
• 12 lb green beans, cut into bite sized pieces
• olive oil flavored cooking spray
• 1 medium chopped onion
• 14 cup Dijon mustard
• 3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
• 1 tablespoon Splenda sugar substitute
• 12 teaspoon salt
• 18 teaspoon pepper

1. Boil potatoes for 10 minutes or until cooked.
2. Add the green beans and cook until tender (about 5 minutes).
3. In a colander drain potatoes and beans.
4. Spay a pan with cooking spray and and the onions over med heat.
5. Cook onions for 8 minutes and take off of heat.
6. Stir in Dijon mustard, Splenda, salt, pepper and rice vinegar.
7. Stir all ingredients together.
8. Can be served warm or refrigerate a couple of hours and serve cold- it is great either way!

red potatoes, green beans, olive oil, onion, mustard, rice vinegar, splenda sugar substitute, salt, pepper

Taken from www.food.com/recipe/potato-salad-34658 (may not work)