Summer Potluck Potato And Green Bean Salad(Very Pleasant Change) - cooking recipe

Ingredients

3 c. small red potatoes, unpeeled and cut in quarters
3 c. fresh green beans, cut in 1-inch pieces
1 hard-cooked egg, chopped fine
2 Tbsp. low-fat mayonnaise
2 Tbsp. low-fat sour cream
2 Tbsp. low-fat small curd cottage cheese
2 Tbsp. minced fresh dill or 2 tsp. dried dill
2 Tbsp. finely chopped and drained dill pickles
1 tsp. vinegar
1 1/4 tsp. salt
1/2 tsp. pepper

Preparation

In a small saucepan, cover the quartered potatoes with salted water.
Bring quickly to a boil, then turn the heat back to medium and cook until tender, about 8 minutes.
Drain; immediately plunge into cold water to stop cooking.
Drain again.
Pat dry on paper towels and put in large salad bowl.