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Skinny Broccoli-Ranch Potato Salad
Skinny Broccoli-Ranch Potato Salad
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Healthier, tastier summer salad with zesty ranch dressing for a crowd-pleasing picnic dish.
Ingredients:
  • 1 1/2 pounds round red potatoes
  • 1 package (12 oz) frozen whole green beans
  • 1 cup fresh 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)
Instructions:
  • Dice the potatoes into 1/2-inch cubes. Place the diced potatoes in a large saucepan and add enough water to cover them. Bring the water to a boil, then lower the heat, cover the saucepan, and simmer for 5 to 7 minutes until the potatoes are just tender. Drain the potatoes well and allow them to cool.
  • Prepare the green beans as directed on the package. Drain and rinse them with cold water before draining again.
  • Combine potatoes, green beans, broccoli, cauliflower, and carrot in a large bowl. Drizzle with salad dressing and sprinkle with pepper. Toss everything together until coated. Cover and refrigerate for 4 to 24 hours. If needed, mix in milk to achieve the desired consistency.

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