Summer Potato Salad
By Mary McDougall
From the McDougall Program for Maximum Weight Loss.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
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, chopped
1/2 Cup
Oil-free dressing
1 Tsp
Fresh dill, chopped
Directions
1
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.
2
Serve warm or cold.
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