Every night your family will be wishing for these lightened up baby red potatoes prepared with the added flavor and punch of herby dill and broccoli.

Ingredients:

4 medium red potatoes cut into 1-inch chunks
1/2 C fresh dill sprigs
1 lb. Andy Boy broccoli cut in small florets
3 scallions, sliced
5 T lemon juice
2 T olive oil
1 T fresh dill, minced

Directions:

1. Steam potatoes over boiling water containing the dill sprigs for about 5 minutes. Add Andy Boy broccoli and steam until vegetables are tender, about 5 minutes.
2. Place potatoes and broccoli in large bowl.
3. Mix scallions, lemon juice, olive oil and pepper. Season with salt and pepper. Add to the potato and broccoli mixture and toss well.
4. Serve warm as a side dish or chill for about 1 hour and serve as a salad.

Serves 4