Confetti Potato Salad

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Confetti Potato Salad

8 servings Prep: 30 minutes

Chill: 4 to 24 hours

 

 

 

1-1/2 pounds round red potatoes

1 cup fresh green beans, cut into 2-inch-long pieces

2 cups broccoli and/or cauliflower florets

1/2 cup coarsely shredded carrot

1/2 cup bottled reduced-calorie ranch salad dressing

1/4 teaspoon ground black pepper

Fat-free milk (optional)

 

Directions

1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large

saucepan; 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 saucepan, 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

and/or 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.