Place a steamer rack in a 4-quart saucepan over 1 inch water
(water should not touch bottom of rack).
Bring water to boil.
Arrange potato slices in bottom of steamer.
Cover and steam for 10 minutes.
Add carrot slices; cover and steam until vegetables are just tender, about 7 to 10 minutes longer.
Remove vegetables to serving bowl.
Add remaining ingredients; toss gently to coat evenly.

• 1 lb. unpeeled red potatoes (about 4)
• 3 to 4 medium (1/2 lb.) fresh Bolthouse Farms
  California carrots peeled
• cut into 1/4-inch diagonal slices
• 2 tbsp. chopped green onion
• 2 tbsp. chopped parsley
• 1 tbsp. margarine, melted
• 1 tsp. Dijon mustard
• Salt (optional) and pepper to taste