Super Fabulous Potato Salad

red potatoes, bite sized pieces
yukon gold potatoes, bite sized pieces
fresh trimmed green beans, bite sized pieces
sun-dried tomatoes, bite sized pieces
minced red onion
organic mayonnaise (I like spectrum natural, your mileage may vary or better yet, make your own)
greek yogurt
dijon mustard
seasoning to taste

boil equal quantities of potatoes until tender.*  cook proportionate amount of green beans in separate water until desired tenderness (I like them just cooked, and still crunchy).  drain potatoes and green beans, mix together, and add tomatoes and onions until a pleasing color arrangement is achieved.

*alternate: coat the potatoes in olive oil and toss with a little sea salt and maybe some minced garlic or some other seasonings.  bake in oven at 400 degrees until color is good and outside is crunchy looking.  a nonstick tray works best.

now add equal parts mayonnaise and yogurt, and enough mustard to achieve a pleasing color and taste.  add seasoning of your desiring to taste.  I usually use Adobo and garlic powder.  chill and serve.*

*alternate:  serve warm.  warm roasted potato salad would require less of the mayo/yogurt coating and more seasoning.