1 lb. sm. round red potatoes, peeled
3 c. water
2 bay leaves
1/3 lb. fresh green beans
1/3 c. minced red bell pepper
1 hard cooked egg, finely chopped
3 tbsp. plain low-fat yogurt
2 tbsp. reduced calorie mayonnaise
1 tbsp. chopped fresh chives
1 tbsp. grated onion
1 tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper

Combine first 3 ingredients in a saucepan; bring to a boil. Cover; reduce heat and simmer 20 minutes or until potatoes are tender. Drain; discard bay leaves. Chill potatoes thoroughly. Cut chilled potatoes into 1/2-inch cubes; set aside.

Wash green beans; trim ends and remove strings and cut into 1-inch pieces. Place beans in a vegetable steamer, and place over boiling water; cover and steam 5 minutes or until the beans are crisp-tender.

Drain beans; plunge into cold water and drain again. Combine potatoes, beans, bell pepper, and egg in a large bowl. Toss gently and set aside.

Combine yogurt and next 7 ingredients in a small bowl; stir well. Pour over potato mixture; toss gently to coat. Cover and chill.