Ingredients
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1 (24 oz) bag steam-in-bag red potatoes
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1 (10 oz) bag trimmed green beans
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1 large bunch green onions
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1/2 cup olive oil
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1/4 cup plain nonfat Greek yogurt
Steps
1
Microwave the potatoes in packaging on high 8–10 min., until tender. Microwave the green beans according to package directions. Add potatoes and green beans to a colander and rinse with cold water to cool. Halve or quarter potatoes into bite-size pieces. Cut green beans into 1-inch pieces. Add potatoes and green beans to a large serving bowl.
2
Reserve 1 green onion. Trim remaining green onions and cut into 2-inch pieces. In a blender or food processor, combine sliced green onions, oil, and yogurt. Season with salt and pepper. Pulse until smooth.
3
Add the yogurt dressing to bowl of potatoes and green beans. Season with salt and pepper. Toss gently to coat salad. Finely chop remaining green onion and sprinkle over salad. Cover and refrigerate 30 min. or up to 3 days.
