Creamy Potato Salad

1 lb Potatoes, cubed and cooked

1/2 lb Broccoli, cut into bit

-sized pieces, 1/2 - 3/4 cup frozen corn

1/2 - 3/4 cup frozen peas

1/2 Onion, sliced thin

-dried dill to taste, 1 - 2 -teaspoons -salt and pepper to taste ----------------------------------DRESSING---------------------------------- 2 cups nonfat yogurt

1/4 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 April-May 1994, Formatting by Sue Smith (using MMCONV)