INGREDIENTS
Yield: Serves four as a main dish or
six as a side dish
1 pound waxy potatoes, cut in 1-inch
dice
2 tablespoons finely minced red
onion, soaked for five minutes in
cold water, then drained, rinsed, and
drained on paper towels
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed
lemon juice
Salt to taste
1 small garlic clove, green shoot
removed, minced or pureed
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
3 tablespoons plain low-fat yogurt
Freshly ground pepper to taste
2 tablespoons finely chopped fresh
herbs, such as parsley, tarragon,
PREPARATION
Step 1
Steam the potatoes above 1 inch boiling water for 10 minutes or
until tender. Meanwhile, whisk together the vinegar, lemon juice,
salt, garlic, Dijon mustard, olive oil and yogurt.
Step 2
When the potatoes are tender, remove from the heat and toss at
once with ¼ cup of the dressing, the onion, herbs, and salt and
pepper to taste.
Step 3
Add the green beans to the steamer pot, and steam for five
minutes. Remove from the heat, refresh briefly with cold water,
drain well and toss with the potatoes, 2 more tablespoons of the
dressing and the feta. In a separate bowl, toss the spinach with
the remaining dressing. Top with the potatoes and beans, and
serve.