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.  


Source:  Better Homes & Gardens