Veggie Potato Salad

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Veggie Potato Salad

 

1-1/2 lb. round red potatoes, cut into 1/2 " cubes

1 cup fresh green beans, cut into 2 " long pieces

1 cup broccoli, cut into florets

1 cup cauliflower, cut into florets

1/2 cup carrot, coarsely shredded

1/2 cup bottled reduced-calorie Ranch salad dressing

1/4 tsp. ground black pepper

Fat-free milk, optional

 

1. Place potatoes in a large sauce pan; add water to cover. Bring to boiling;

reduce heat.

Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.

 

2. In a small sauce pan, bring about 2 cups water to boiling. Add green

beans; return to boiling.

Cover and cook for 3 minutes. Drain; rinse with cold water.

 

3. In a very large bowl, combine potatoes, green beans, broccoli,

cauliflower, and carrot. Add salad

dressing and pepper; toss to coat.

 

Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach

desired consistency.

 

Makes 8 servings.