1 lb New or russet potatoes --
Scrubbed
2 tb Dry white wine
2 tb Chopped fresh parsley
Salt and freshly ground
Pepper -- to taste
1 1/2 lb Broccoli, broken into
Florets, stems
Peeled and sliced
2 tb Fresh lemon juice
2 tb Red wine (or sherry) vinegar
Or to taste
1 ts Dijon mustard
1 sm Clove
6 tb Plain lowfat yogurt
1/4 c  Olive oil
2 oz Parmesan cheese -- slivered
Garlic -- minced or pressed

1. Steam or boil [or pressure cook] the potatoes until tender. Drain and
cut into quarters or thick slices. Toss with the white wine, parsley, and
salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes. Meanwhile,
make the dressing: Mix together the lemon juice, vinegar, mustard, garlic,
and yogurt. Add salt and pepper to taste. Stir in the olive oil [a
tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan. Serve warm.

Main-Dish Salads by Martha Rose Shulman