Potato Veggie Salad

[Guest guest]

Potato Veggie Salad

 

12 small (1 lb.) red new potatoes, quartered

1/2 lb. green beans, trimmed and cut into 2 " pieces

1 large bunch (1-1/4 lb.) cauliflower, cut into florets

1/2 cup pitted black olives, halved, optional

1/4 cup finely chopped fresh parsley

1 cup Italian salad dressing

1 tsp. salt

1/8 tsp. ground black pepper

 

1. Place the potatoes in a large saucepan 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.

 

2. 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.

 

3. Add the olives, if using, 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.