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Green Bean-Potato Salad

1 pound green beans
1 pound red potatoes, preferably tiny baby potatoes
1 red onion, chopped
1 clove garlic, minced
2 tablespoons wine vinegar
1 tablespoon fresh oregano leaves (or 1/2 t. dried)
Freshly ground pepper to taste
1/2 cup no-fat yogurt or mayonnaise

Cut the green beans in 1" pieces and steam until they are crisp-tender. Cut the potatoes into ?" cubes (leave baby potatoes whole) and cook them until they are just tender, about 10-15 minutes. Drain, rinse in cold water to stop the cooking; chill. When ready to serve, toss the potatoes with the remaining ingredients.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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