Sally’S Potato Salad

• 6 medium red potatoes, cubed
• 1-1/2 cups chopped celery
• 1-1/2 cups fresh broccoli florets
• 3/4 cup cut fresh green beans, blanched
• 1/2 cup fresh cauliflowerets
• 1/2 cup julienned sweet red pepper
• 1/4 cup fat-free Italian salad dressing
• 1/2 cup reduced-fat mayonnaise
• 2 teaspoons reduced-fat ranch salad dressing mix
• 1/4 teaspoon pepper

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Meanwhile, in a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper and Italian dressing. Drain potatoes and add to the vegetable mixture.
3. In a small bowl, combine the mayonnaise, salad dressing mix and pepper; pour over the vegetable mixture and toss to coat. Cover and chill for at least 2 hours.

red potatoes, celery, fresh broccoli florets, green beans, fresh cauliflowerets, sweet red pepper, italian salad dressing, mayonnaise, salad dressing, pepper

Taken from www.tasteofhome.com/recipes/sally-s-potato-salad/ (may not work)