Summer Potato Salad

Prep: 10 minutes Cook: 10 minutes



  • 1 pound small red potatoes, quartered
  • 2 cups zucchini, cut into chunks
  • OR
  • 2 cups Brussels sprouts
  • OR
  • 2 cups trimmed green beans
  • 1 cup cherry tomatoes, halved
  • 2 scallions, sliced
  • 1/2 cup oil-free dressing
  • 1 tsp fresh dill, chopped


Place the potatoes, zucchini, Brussels sprouts, or green beans in a saucepan with water to cover. Bring to a boil, reduce the heat, cover, and cook for 10 minutes, or until the vegetables are just tender. Drain. Place in a large bowl. Add the remaining ingredients, tossing gently to mix.

Serve warm or cold.