Summer Potato Salad 

               
1 pound red potatoes, cut into 1-inch chunks
2 cups green beans, cut into 2-inch pieces
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons country-style Dijon mustard
1 teaspoon pepper sauce
1/2 cup crumbled feta cheese

In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 minutes. Add green beans; simmer 5 to 8 minutes longer or until vegetables are tender. Drain.

In large bowl, combine olive oil, lemon juice, mustard and pepper sauce. Toss with cooked potatoes and green beans until well blended; stir in feta cheese.

Serve salad warm, or cover and refrigerate to serve cold later.

Makes 4 servings.

Nutritional information per serving:

240 Calories
13g fat
13mg cholesterol
358mg sodium
27g carbohydrates
5g protein