Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         new or russet potatoes -- scrubbed
   2      tablespoons   dry white wine
   2      tablespoons   chopped fresh parsley
                        salt and freshly ground pepper -- to taste
                        - - - - -
   1 1/2  pounds        broccoli, broken into florets, stems
                        peeled and sliced
                        - - - - -
   2      tablespoons   fresh lemon juice
   2      tablespoons   red wine (or sherry) vinegar -- or to taste
   1      teaspoon      Dijon mustard
   1      small clove   garlic -- minced or pressed
   6      tablespoons   plain lowfat yogurt
     1/4  cup           olive oil
   2      ounces        Parmesan cheese -- slivered

Preparation:

1. Steam or boil [or pressure cook] the potatoes until tender. Drain and cut into quarters or thick slices. Toss with the white wine, parsley, and salt and pepper. 2. Steam the broccoli until tender, about five to eight minutes. Meanwhile, make the dressing: Mix together the lemon juice, vinegar, mustard, garlic, and yogurt. Add salt and pepper to taste. Stir in the olive oil [a tablespoon at a time]. 3. Drain the broccoli, refresh under cold water, and toss with the potatoes, dressing, and Parmesan. Serve warm.