Heat oven to 425°F. In baking pan with sides, toss potatoes with 2 tablespoons of the olive oil. Bake 20 minutes or until tender, stirring once or twice. Cool 5 minutes.
Meanwhile, in large bowl, whisk together 1/4 cup olive oil, lemon peel, lemon juice, mustard, garlic and sugar until well blended. Whisk in mayonnaise. Spoon warm potatoes into dressing; toss to coat. Fold in beans and green onions. Serve slightly warm, or refrigerate and serve cold.
Tip: You can use small red potatoes instead of Yukon gold if you prefer. Either works well in potato salad.
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 270, Total Fat 14g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 220mg, Carb 29g, Fiber 3g, Sugar 3g, Protein 6g, Calcium 4%, Iron 10%