- 2-quart Saucepan with Cover
- Chef’s Knife
- Junior Colander
- 3-quart Mixing Bowl
- ½ pound medium potatoes, diced
- ¼ cup carrots, diced
- ½ cup celery, sliced
- ¼ cup frozen peas, thawed
- 1 tablespoon Dijon mustard
- ¼ cup low-fat mayonnaise
- ¼ cup non-fat plain yogurt
- Salt and ground black pepper to taste
Wash potatoes and leave skin on; dice with a Chef’s Knife. Cut the rest of the vegetables following the instructions listed above.
Place potatoes and carrots in the 2-quart Saucepan. Add 3 ounces of water; cover and leave the Redy-cook valve open. Cook at medium heat until the valve whistles. Reduce heat to low, close the valve and cook for 5 minutes.
Drain potatoes and carrots in the Junior Colander; sprinkle lightly with cold water. Put the rest of the ingredients in the 3-quart Mixing Bowl. Drain potatoes and carrots again; add to Mixing Bowl. Mix well and refrigerate until ready to serve.
Chef’s Note: This recipe is an excellent source of Vitamin A, Vitamin C, and a good source of Dietary Fiber.