Potato Vegetable Salad
Potato Vegetable Salad is an moderately easy dinner. Made with 2 lb. red potatoes, 2 c. broccoli florets, 2 c. cauliflower florets, 2 medium cucumbers and 3/4 c. sliced radishes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Boil potatoes until they are tender.
While they are cooling, steam broccoli and cauliflower about 4 minutes.
Set aside to cool.
Cut carrots into thin slivers.
Slice cucumbers.
Cut potato into chunks.
Gently stir all vegetables together in a large mixing bowl.
In another bowl, whisk together yogurt, mustard, salt and pepper.
Pour over vegetables and stir carefully until dressing coats evenly.
Refrigerate for 1 hour before serving.
π· Perfect Pairings
Complete your meal with these
/7907250-82ebca09220547268980a689092c16bc.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment