Low Fat Potato Salad & Yellow Beans with Herbed Vinaigrette

I had a yummy vegetarian dinner last night—2 salads.  Both recipes were found on-line and both were adapted to my own tastes and what I had on hand in my fridge.



Potato Salad (2 servings):

Half a small bag of fingerling potatoes (about 20 of them)

1/4 cup chopped celery

1 tablespoons chopped fresh chives

1/2 tablespoon dried dill

1/4 cup nonfat buttermilk

1 tablespoon of fat-free mayo

1/2 tablespoon lime juice

2 tsp canola oil

1/2 teaspoon salt

Freshly ground pepper to taste

Cut potatoes into pieces and cooked them until tender. Mixed remaining ingredients in a bowl and added warm spuds, stirred and placed in the fridge for about an hour. Tasted excellent warm too. It's a cook's duty to taste as she goes!

Yellow Beans with Herb Vinaigrette: (for 2)

2 cups yellow beans, trimmed

1 teaspoons dried dill

1/2 tablespoon each of fresh copped basil and thyme

1 clove garlic, minced

1/2 tablespoon extra-virgin olive oil

1 tablespoon lime juice

1/2 teaspoon whole-grain mustard

salt & pepper to taste

I let them sit in the fridge for about 20 minutes and then served. It was a nice combination with the potato salad.