1. Wash the small potatoes and cook them in the pot without peeling them;
2. After ten minutes, remove the potatoes and peel them while they are hot;
3. A little sweet corn kernels and green beans are blanched;
4. Cut the potatoes in half, shred the fresh rosemary and put them in the potatoes;
5. Sprinkle a little salt and black pepper;
6. Put olive oil, plain yogurt, and salad dressing in a bowl;
7. Stir the sauce and pour it into the potatoes;
8. Stir evenly and serve as a salad;
Tips:Make breakfast with a slice of toast and a cup of soy milk, low-fat and low-oil, and feel very full.
