7 medium-sized Texas red potatoes, baked and slightly cooled
2 Texas carrots, grated
1 Texas green bell pepper, chopped
1 Texas red onion, sliced thin
3 T. olive oil (for dressing)
5 T. chicken or vegetable broth (for dressing)
2 T. wine vinegar (for dressing)
1 T. lemon juice (for dressing)
1 - 1 1/2 tsp. Dijon mustard (for dressing)
1 tsp. tarragon flakes (for dressing)

Cut potatoes into bite-sized chunks. Mix dressing ingredients together and toss in a large bowl with the potato pieces, carrots, bell pepper and onion. Serve chilled.

Recipe modified from the Produce for Better Health Foundation.
Find this and more at www.aboutproduce.com

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.