Potato-Vegetable Salad (WFPBNOGF)*
Prep Time
30 minutes
Prep Notes
Boil the potatoes for 30 minutes until a fork goes easily through. Do not overcook until mushy.
Cooking Time
10 minutes
Ingredients
4 red potatoes, boiled until tender
2 carrots, scrubbed and sliced
1/2 pound green beans, cut into 1-inch pieces
2 cups cauliflower florets
1 zucchini, cut lengthwise in half and sliced
1 cucumber, peeled and chopped
1 bunch scallions, chopped
1/4 cup fresh cilantro
Double recipe Creamy Garlic Dressing (see 'dressings' on this website)
Directions
Chop the potatoes and place them in a large bowl. Steam the carrots, beans, cauliflower, and zucchini until just tender, about 10 minutes. Add to the potatoes along with the cucumber, scallions, and cilantro. Toss with the dressing and chill for an hour or more. Mix again before serving.
Credit
The New McDougall Cookbook