Recipe - Creamy Potato Salad

1 pound Potatoes, cubed and cooked
One half pound Broccoli, cut into bit
sized pieces,
One half Three fourths cup frozen corn
One half Three fourths cup frozen peas
One half Onion, cut or sliced up thin
dried dill to taste, 1 2
teaspoons
salt and pepper to taste

DRESSING

2 cups nonfat yogurt One fourth cup of mustard if you like it rice vinegar to thin

Add dressing, as much as you like. Mix and chill. If you don't like
broccoli, then use green beans or carrots or whatever you prefer.

Shared by Jan Gordon From Genie F&W Library FFD9403.TXT Recipes from the
Fat Free Digest From Fatfree Digest AprilMay 1994, Formatting by Sue Smith
(using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip