Potato Vegetable Salad with Yogurt
Makes:6 servings


  • 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.

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