Recipe: Warm Broccoli and Potato Salad

WARM BROCCOLI AND POTATO SALAD

1 pound new or russet potatoes, scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper (to taste)
1 1/2 pounds broccoli, broken into florets, stems peeled and sliced
FOR THE DRESSING:
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

Steam or boil the potatoes until tender. Drain and cut into quarters or thick slices.

Toss with the white wine, parsley, and salt and pepper; set aside.

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). Set aside.

TO MAKE THE SALAD:
Drain the broccoli, refresh under cold water, and toss with the potatoes, dressing, and Parmesan. Serve warm.

Servings: 4
Adapted from source: Main-Dish Salads by Martha Rose Shulman