Redskin Salmon Salad

• 2 cups new potatoes, quartered
• 2 cups broccoli florets
• 1 zucchini, halved and sliced
• 14 cup sliced black olives
• 2 teaspoons dill weed
• 8 ounces red salmon
• 1 cup Italian dressing
• 1 small red onion, thinly sliced
• salt and pepper

1. Heat a saucepan of water to boiling and add potatoes.
2. After 15 minutes of cooking time, add broccoli and cook 4 more minutes.
3. Drain well and run cold water over veggies to stop the cooking.
4. Place potatoes and broccoli in a bowl, then add zucchini, olive, dill salmon and dressing, tossing to mix well.
5. Cover and refrigerate at least 2 hours.
6. Salt and pepper to taste and add onion.
7. Serve chilled.

new potatoes, broccoli florets, zucchini, black olives, dill weed, red salmon, italian dressing, red onion, salt

Taken from www.food.com/recipe/redskin-salmon-salad-199798 (may not work)