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Confetti Potato Salad

Makes: 8 servings
Prep 30 mins Chill 4 hrs to 24 hrs
Confetti Potato Salad
Ingredients
  • 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.

Nutrition Facts (Confetti Potato Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 108,
  • Fat, total (g) 3,
  • chol. (mg) 5,
  • sat. fat (g) 0,
  • carb. (g) 18,
  • fiber (g) 3,
  • pro. (g) 3,
  • sodium (mg) 179,
  • Vegetables () 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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