Recipe - Potato Vegetable Salad

2 One half cup Carrots, cut into 1/2" cubes
2 pound Potatoes, cut into 1/2"
cubes
1 cup Frozen green peas, thawed
Three fourths cup Onions, chopped
1 cup Fatfree sour cream
One half cup Fatfree mayonnaise
2 tablespoon Prepared mustard
1 tablespoon White vinegar
1 teaspoon Black pepper
One fourth teaspoon Salt

Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil,
and cook for 10 minutes or until tender. Drain. Place carrots, potatoes,
green peas, and onions in a mixing bowl; set aside. In another mixing bowl,
combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to
coat. Cover and chill 8 hours.

Per serving: 214 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium

Recipe by: Honeysuckle White Turkey Posted to TNT Prodigy's Recipe
Exchange Newsletter by matejka@bga.com on Jul 5, 1997