Guest guest Posted March 28, 2007 Report Share Posted March 28, 2007 Veggie Potato Salad 12 small red new potatoes (1 lb.), quartered 1/2 lb. green beans, trimmed 1 large bunch of cauliflower (1-1/4 lb.), cut into florets 1/2 cup pitted black olives, halved 1/4 cup finely chopped fresh parsley 1 cup Hidden Valley Ranch Dressing OR Italian salad dressing 1 tsp. salt 1/8 tsp. ground black pepper Place the potatoes in a large sauce pan with salted water to cover. Bring to a boil. Reduce the heat and simmer until tender, about 7 minutes. Using a slotted spoon, transfer the potatoes to a large bowl. Return the water to a boil. Add the green beans and cook until just tender, about 5 minutes. Remove the beans with a slotted spoon and add to the potatoes. Repeat with the cauliflower, cooking until just tender, about 3 minutes. Add the olives and parsley to the vegetables. While the vegetables are still warm, pour the dressing on top and toss to coat. Season with the salt and pepper. Serves: 6 as a main dish, 8 to 10 as a side dish. Quote Link to comment Share on other sites More sharing options...
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