Butter Bean, Red Potato And Corn Salad


2 1/2 pounds medium-sized red-skinned potatoes, scrubbed
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
2 tbsp Dijon mustard
1/2 tsp. seasoned salt
1/2 tsp. freshly ground pepper
1 cup cooked fresh corn or frozen corn, thawed
1 cup cooked fresh butter beans or canned butter beans, drained
1/2 cup thinly sliced green onion
3 tbsp sliced pickled jalapenos, drained

Place potatoes in a large saucepan, cover with water and bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain in a colander; let stand until
cool enough to handle. Break potatoes into coarse chunks with a wooden spoon or fork. Combine yogurt and next 4 ingredients; stir into potatoes, mixing well.
Stir in corn, butter beans, green onion, and jalapenos. Cover and refrigerate or serve at room temperature.