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Butter Bean, Red Potato & Corn Salad

List of Ingredients




2 1/2 Pounds medium-sized red-skinned potatoes, scrubbed
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
2 TBSP Dijon mustard
1/2 tsp seasoned salt
1/2 tsp freshly ground pepper
1 cup cooked fresh corn or frozen corn, thawed
1 cup cooked fresh butter beans or canned butter beans, drained
1/2 cup thinly sliced green onion
3 TBSP sliced pickled jalapenos, drained



Recipe



Place potatoes in a large saucepan:cover with water and bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain in a colander; let stand until cool enough to handle. Break potatoes into coarse chunks with a wooden spoon or fork.

Combine yogurt and next 4 ingredients; stir into potatoes, mixing well. Stir in corn, butterbeans, green onion, and jalapenos. Cover and refrigerate or serve at room temperature.