CREAMY POTATO SALAD WITH GREEN BEANS

2 eggs
1 lbs. small red-skinned new potatoes
1 cup fresh green beans, cut in 1-inch pieces, or cut frozen
1/4 cup finely chopped red onion
1 Tbsp. low-fat mayonnaise
1/2 tsp. mustard powder
Salt and freshly ground pepper

In a medium pot, cover the eggs with cold water and set over medium-high heat. When the water boils, remove the pot from the heat, cover, and let sit for 20 minutes.

In another pot, cover the potatoes, unpeeled, with cold water. (If necessary, cut any potatoes that are significantly larger, so all the potatoes are 1- to 1/2-inches.) Bring to a boil and cook until a knife easily pierces the potatoes, about 10 minutes. With a slotted spoon, transfer the potatoes to a medium bowl; set aside.

Place the beans in the water from the potatoes and boil until they are al dente, about 4 minutes for fresh beans, 1 minute for frozen. Immediately drain the beans in a colander and place then in a bowl of ice cold water. Drain well and add the beans to the potatoes.

Peel the warm eggs. Chop them coarsely. Add the eggs to the potatoes. Add the onion, mayonnaise, and mustard powder to the bowl. Mix the salad with a fork until it is creamy. Season to taste with salt and pepper.

Each of the four servings contains 160 calories and 4 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research