Potato Vegetable Salad

• 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

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

red potatoes, broccoli florets, cauliflower florets, cucumbers, radishes, onions, yogurt, mustard, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360967 (may not work)