Ingredients for Asparagus and Potato Salad

• 200gms Potatoes, cut in halves or quarters depending on size
• 100gms asparagus cut in 2-inch lengths
• 1 small bell pepper cut in strips (red, green, yellow)
• ¼ c. low-fat mayonnaise
• ½ cup hung yoghurt
• 1/4 cup minced red onion
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 small cloves garlic, crushed
• 3/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons minced fresh parsley
• Lettuce leaves

Method

1. In boiling salted water, cook potatoes 15 minutes or just until tender; drain.
2. Place in large bowl; keep warm.
3. In boiling water, blanch asparagus, and peppers for 4 minutes separately or until just tender; drain.
4. Keep it separate.
5. Add to bowl containing potatoes and cover. In a bowl, combine hung yoghurt (cream it with hand), low-fat mayonnaise, onion, lemon juice, parsley, mustard, garlic, salt, and freshly ground pepper.
6. Make a dressing out of these ingredients. Mix with potatoes, asparagus & peppers.
7. Toss well to coat evenly.
8. Arrange lettuce on a platter, and top with salad.
9. Serve cold or at room temperature.