New-Fashioned Potato Salad
from http://www.acmemarkets.com/

A wealth of crunchy carrots, tender-crisp green beans, garden-fresh dill, and a tumble of colorful peppers and radishes give old-fashioned potato salad a makeover that everyone will notice. Its tangy egg-free dressing—a savory olive oil and mustard vinaigrette—makes it a terrific tote-along for potlucks and picnics all summer long.

3 pounds small red or yellow potatoes, scrubbed
1 tablespoon sugar
½ cup white wine vinegar
¼ cup whole grain Dijon-style mustard
¼ cup extra-virgin olive oil
⅓ cup minced green onions
2 medium carrots, peeled and thinly sliced
2 cups fresh green beans, cut into 1½-inch pieces
¼ cup chopped red onion
¼ cup slivered radishes
⅓ cup chopped fresh dill

In a large pot, combine potatoes with enough water to cover potatoes by 2 inches. Bring to boiling; reduce heat, cover pot and let potatoes simmer for 20 to 25 minutes, or until barely tender.

While potatoes cook, combine sugar and wine vinegar in a medium bowl; stir mixture until sugar dissolves. Add mustard, olive oil and green onions. Whisk to blend well; set aside.

Three minutes before potatoes are tender, add carrots and green beans to the pot; cover tightly. Drain mixture in a large colander; rinse with cold water until potatoes are cool enough to handle. Reserve beans and carrots.

Working quickly, cut warm potatoes into quarters and drop them into a large bowl. Pour the reserved vinegar mixture over the potatoes and mix gently. Let potato mixture cool to room temperature. Once cool, add reserved carrots and green beans, red onion, radishes and dill; mix gently. Serve salad at room temperature, or cover and refrigerate for up to 2 days. Bring salad to room temperature before serving. Add salt and pepper to taste, if desired.

Serves 10 to 12

Per ½-cup serving: 275 cal., 6g fat (1 g sat. fat), 0 mg chol., 91 mg sodium, 48 g carbo., 4.5 g fiber, 9 g pro.