Recipe Summary:

Preparation Time: 1 hour, 20 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
2 lbs red potatoes
2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, peeled
1 medium cucumber
3/4 cup sliced radishes
1/2 cup sliced scallions
1 cup plain low-fat yogurt
3 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper

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

Nutrition Facts

Potato Vegetable Salad with Yogurt
Serving Size 1/6 recipe