1 c. plain low fat yogurt
1/2 c. reduced calorie mayonnaise
3/4 c. low fat buttermilk
1 c. snipped fresh dill
2 green onions, trimmed and halved
Freshly ground pepper
3 lbs. new potatoes, scrubbed
1/2 lb. green beans
1/3 c. walnut pieces

1. Combine the yogurt, mayonnaise, buttermilk, dill, green onions and pepper in blender or food processor. Cover and process until pureed. Let stand.

2. Place the potatoes in a large pot. Cover with water. Bring to boiling and lower heat.

3. Simmer 20 minutes, or until the potatoes are tender when pierced. Drain; let stand until cool enough to handle, then cut into chunks directly into a large bowl.

4. While the potatoes cool, steam the beans over boiling water until they are crisply tender.

5. Add the warm beans to the warm potatoes, pour the dressing over the top and toss to combine. Add more buttermilk, if desired, so the salad is moist. Serve the salad warm, or refrigerate and serve chilled.

6. Just before serving, garnish the top of the salad with the walnuts.