It's the second annual Whip It Up Challenge and, for my first attempt at summer cooking, I put together the incredibly simple Confetti Potato Salad. I was looking for a mayonnaise-less potato salad that we could mix up and haul down to the big 4th of July spectacular in the park.
This recipe is basically vegetables coated in light ranch dressing, so it is neither complicated nor sophisticated. In fact, I would say that it is pretty much the exact opposite of complicated and sophisticated. It's quick and easy and pretty tasty as far as salads that only take 10 minutes to prepare go.
The recipe is after the jump.
Confetti Potato Salad
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
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.
Looks yummy!
Posted by: Amanda | July 05, 2009 at 04:03 PM
The salad looks delish! I remember the Whip it Up challenge from last year... maybe I'll have to partake this year:)
Posted by: jamie | July 07, 2009 at 08:37 AM