Dress up your ordinary potato salad with fresh green beans and peppers. It is super attractive. The dressing is light and flavorful -- no heavy mayo in this recipe!

• 2 pounds red potatoes ?(5 cups cooked diced potatoes)
• 1/2 pound fresh green beans, snip off ends
• 1/2 medium red or orange pepper
• 4 slices turkey or pork bacon*

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon minced garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• salt and pepper to taste

In a large sauce pan, cook potatoes in boiling water until tender. (Do not overcook.) Drain and cool with cold water. Drain again. Cut into 1 ? 2 inch chunks. Set aside.

In a medium saucepan, cook beans in salted boiling water just until tender-crisp. Drain and cool with cold water. Set aside. Thinly slice pepper and set aside.

In a medium skillet cook bacon until brown and crisp. Drain and cut into small pieces. Set aside.

Combine dressing ingredients in a small food processor or blend ingredients using an immersion blender.

In a large bowl, combine cooked potatoes, beans, peppers, and bacon. Add dressing and mix gently. Spoon into serving bowl. Serve immediately or cover and refrigerate until ready to serve.

* If using turkey bacon, add a small amount of oil to the pan when cooking the bacon.

Note: The dressing is absorbed better if it is added to the potatoes and beans while they are still warm.

Serves 6

• Calories 210
• Fat, gm. 10
• Protein, gm. 4
• Carbs, gm. 26
• Cholesterol, mg. 0
• Fiber, gm. 3

Donna L. Weihofen, R.D., M.S. Nutritionist, University of Wisconsin Hospital & Clinics