Warm broccoli and potato salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds New or russet potatoes --
Scrubbed
2 tablespoons Dry white wine
2 tablespoons Chopped fresh parsley
Salt and freshly ground
Pepper -- to taste
1½ pounds Broccoli, broken into
Florets, stems
Peeled and sliced
2 tablespoons Fresh lemon juice
2 tablespoons Red wine (or sherry) vinegar
Or to taste
1 teaspoon Dijon mustard
1 small Clove
6 tablespoons Plain lowfat yogurt
¼ cup Olive oil
2 ounces Parmesan cheese -- slivered
Garlic -- minced or pressed

Directions

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

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