Broccoli potato

 
                       Warm Broccoli and Potato Salad
 
 Recipe By     : Main-Dish Salads by Martha Rose Shulman
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Main courses, vegetarian*        Side dishes, salads*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         new or russet potatoes -- scrubbed
    2      tablespoons   dry white wine
    2      tablespoons   chopped fresh parsley
                         salt and freshly ground pepper -- to taste
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    1 1/2  pounds        broccoli, broken into florets, stems
                              peeled and sliced
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    2      tablespoons   fresh lemon juice
    2      tablespoons   red wine (or sherry) vinegar -- or to taste
    1      teaspoon      Dijon mustard
    1      small clove   garlic -- minced or pressed
    6      tablespoons   plain lowfat yogurt
      1/4  cup           olive oil
    2      ounces        Parmesan cheese -- slivered
 
 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.
 
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