Yellow Potato Salad
(serves 4-6 as a side dish)
Cut into cubes:
4 Yukon Gold, or other yellow-flesh potatoes, if you can find them
 
Boil or steam them until they are just cooked, but not mushy.  Stir in:
some yellow wax beans, cut into bite-sized pieces and lightly steamed
1   lemon, juiced
2-3 T olive oil
2 T grainy dijon mustard
  salt & pepper, to taste
 
Serve at room temperature or chilled.
Notes & Variations:
  1. This is a very fresh-tasting potato salad.  The yellow potatoes give it great color and texture.
  2. Here are some additions that would preserve the monochromatic nature of this dish: minced garlic, minced onion, diced yellow bell pepper.  Or, you could go for color contrast with red onion, red bell pepper, or fresh parsley, green onions, green pepper.