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Creamy Potato SaladRecipe : Creamy Potato Salad
Procedure :
1 lb Potatoes, cubed and cooked 1/2 lb Broccoli, cut into bit -sized pieces, 1/2 - 3/4 cup frozen corn 1/2 - 3/4 cup frozen peas 1/2 Onion, sliced thin -dried dill to taste, 1 - 2 -teaspoons -salt and pepper to taste ----------------------------------DRESSING---------------------------------- 2 cups nonfat yogurt 1/4 cup of mustard if you like it rice vinegar to thin Add dressing, as much as you like. Mix and chill. If you don't like broccoli, then use green beans or carrots or whatever you prefer. Shared by Jan Gordon From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |
