Potato Vegetable Salad with Yogurt
Makes:6 servings

Ingredients

• 2 lbs. red potatoes
• 2 c broccoli florets
• 2 c cauliflower florets
• 2 carrots (medium), peeled
• 1 cucumber (medium)
• 3/4 c radishes, sliced
• 1/2 c scallions, sliced
• 1 c plain low-fat yogurt
• 3 T Dijon mustard
• 1/2 t salt
• 1/2 t freshly ground pepper

Preparation Instructions

Steam the potatoes until they are tender. While they are cooling, steam the broccoli and cauliflower until slightly cooked, about 4 minutes. Set the broccoli and cauliflower aside to cool. Cut the carrots into thin slivers. Slice the cucumber. Cut the potatoes into chunks. Gently, stir all the vegetables together in a large mixing bowl. In another bowl, whisk together the yogurt, mustard, salt and pepper. Pour the dressing over the vegetables and stir carefully until the dressing coats everything evenly. Refrigerate 1 hour before serving.