Date: Fri, 14 Jan 94 11:29:43 PST
From: Jan Gordon (jagordon@AGSM.UCLA.EDU)
Creamy Potato Salad
1 pound potatoes, cubed and cooked
1/2 pound broccoli, (or whatever you prefer) cut into bit sized pieces,
I use the stems, too
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
kwlacto lacto