1 lb green beans, with ends cut
2 lbs red potatoes, cut into bite-sized pieces
1 cup diced red bell pepper
1/2 cup chopped red onion
3 cloves garlic, minced
3 Tbsp fresh dill
4 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp Dijon mustard
black pepper, to taste

Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl. As they are cooling, prepare the dressing by mixing all ingredients together. Add onion and bell pepper to the cooled green beans and potatoes; top with dressing. Note: The dressing is included in the nutritional analysis below.

Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

3 medium baking potatoes
1 cup chopped celery
1/2 cup minced onion
1 cup frozen peas
1 Tablespoon prepared mustard
1/2 cup mayonnaise, lowfat
1/2 cup yogurt, nonfat plain
fresh cracked black pepper to taste
Garnish: lettuce and tomato

1. Wash potatoes, leave skin on and cut in bite-size chunks.
2. Place in pan and cover with water. Bring to a boil, lower to simmer and cook uncovered until potatoes are tender, about 20 mintes.
3. Drain in colander and sprinkle lightly with cold water.
4. In the mean time, put the rest of the ingredients in a large mixing bowl. Drain potatoes well and add to the bowl.
5. Mix well and refrigerate until ready to use.
6. Garnish with fresh lettuce and sliced tomatoes.

Adapted from:
Cooking Demo II
Food and Health Communications, Inc.