Broccoli Potato Caesar Salad

• 1/2 c. nonfat sour cream substitute
• 1 1/2 Tbsp. olive oil
• 1 Tbsp. Dijon mustard
• 1 Tbsp. white wine vinegar
• 1/4 tsp. freshly ground pepper
• 1 clove garlic, minced
• 1 lb. red potatoes (round)
• 3 c. broccoli flowerets
• 1/2 c. diced sweet red pepper
• 3 Tbsp. freshly grated Parmesan cheese
• 3 Tbsp. minced fresh parsley

1. Combine first 6 ingredients in a small bowl; stir well and set aside.
2. Wash potatoes.
3. Cook in enough boiling water to cover. Cook 18 to 20 minutes, or until tender; drain and cool slightly. Cut potatoes into 1/4-inch thick slices and place in a large bowl. Pour sour cream mixture over potatoes and toss gently.
4. Arrange broccoli in a vegetable steamer over boiling water; cover and steam 4 to 5 minutes or until broccoli is tender.
5. Drain.
6. Add broccoli, red pepper, Parmesan cheese and parsley to potato mixture; stir gently.
7. Yield:
8. 5 cups (79 calories per 1/2 cup serving).

nonfat sour cream substitute, olive oil, mustard, white wine vinegar, freshly ground pepper, clove garlic, red potatoes, broccoli flowerets, sweet red pepper, freshly grated parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426705 (may not work)