3 carrots, diced
2 potatoes, diced
2 parsnips, diced
175 ml peas 3/4 cup
1 apple, diced
75 ml mayonnaise 1/3 ml
1/3 cup plain yogurt 75 ml
30 ml sweet mustard 2 tbsp
salt & pepper to taste
toasted almonds, slivered
In saucepan of boiling water; cook potatoes, carrots and parsnips until tender-crisp; drain well. In large bowl; combine carrots, potatoes, parsnips, peas, apple, mayonnaise, yogurt, mustard, salt and pepper. Cover and refrigerate about 8 hours before serving. Garnish with almonds.
Serves 8