Potato Vegetable Salad - cooking recipe

Ingredients

2 lb. red potatoes
2 c. broccoli florets
2 c. cauliflower florets
2 medium cucumbers
3/4 c. sliced radishes
1/2 c. onions, sliced
1 c. plain low-fat yogurt
3 Tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper

Preparation

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