Warm Broccoli and Potato Salad

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Warm Broccoli and Potato Salad Ingredients

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

Instructions for Warm Broccoli and Potato Salad

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. Recipe By : Main-Dish Salads by Martha Rose Shulman File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PotatoCuisine: Uncategorized

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