Butter Bean, Red Potato and Corn Salad

[Jay]

Butter Bean, Red Potato and Corn Salad

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

Preparation:
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, butter beans, green onion, and jalapenos.
Cover and refrigerate or serve at room temperature.
Jay