Country Potato Salad

Culinary Tools:

• 2-quart Saucepan with Cover
• Chef’s Knife
• Junior Colander
• 3-quart Mixing Bowl

Ingredients:

• 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

Procedure:

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.