Green Bean-Potato Salad

1 pound green beans
1 pound red potatoes, preferably tiny baby potatoes
1 red onion, chopped
1 clove garlic, minced
2 tablespoons wine vinegar
1 tablespoon fresh oregano leaves (or 1/2 t. dried)
Freshly ground pepper to taste
1/2 cup no-fat yogurt or mayonnaise

Cut the green beans in 1″ pieces and steam until they are crisp-tender. Cut the potatoes into ?” cubes (leave baby potatoes whole) and cook them until they are just tender, about 10-15 minutes. Drain, rinse in cold water to stop the cooking; chill. When ready to serve, toss the potatoes with the remaining ingredients.

4-6 servings

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.