Potato, Green Bean, and Feta Salad with Yogurt Dressing

Preparation info

  • Makes 4 side dish or

    2

    Main Dish Servings
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We like cooked potatoes so much we add them to tossed green salads as readily as some people do wedges of tomato.

Steaming the potatoes and green beans in the same pot saves time and clean-up. The beans must be young and tender to steam as soft as they would cook in a pot of boiling water. The recipe calls for fresh dill; or try basil, flat-leaf parsley, or summer savory.

If you buy packaged feta, remove it from the package, rinse it well, and store it in a jar of water or lowfat milk. Use within three or four days.

Ingredients

    Method