Veggie-Ful Potato Salad

• 1 (24 ounce) bag yukon gold potatoes, cut into 1/2-inch chunks
• salt and pepper
• 1 (12 ounce) bag broccoli florets
• 2 large carrots, peeled, quartered lengthwise, and thinly sliced crosswise
• 1 cup Hellmann's Mayonnaise
• 2 tablespoons cider vinegar
• 2 teaspoons sugar
• 1 large sweet-tart apple, cored and chopped
• 3 scallions, thinly sliced

1. 1.
2. Place the potatoes and a generous pinch of salt in a large saucepan.
3. Cover with cold water by 2 inches.
4. Bring to a boil and simmer until the potatoes are just tender, about 8 minutes.
5. 2.
6. Add the broccoli and carrots to the potatoes and simmer together until the broccoli and carrots are bright and crisp-tender, about 3 minutes.
7. Drain well and cool.
8. 3.
9. In a large bowl, whisk the mayonnaise, vinegar, sugar, and a pinch each of salt and pepper.
10. Add the potato mixture, apple, and scallions and toss until well-coated.
11. Season to taste with salt and pepper.

gold potatoes, salt, broccoli florets, carrots, mayonnaise, cider vinegar, sugar, sweettart apple, scallions

Taken from www.food.com/recipe/veggie-ful-potato-salad-499952 (may not work)