Marinated Garden Salad

1. 1

   Quarter large potatoes; halve smaller ones.

2. 2

   Cut beans in half (you should have about 2 cups).

3. 3

   In a 4 1/2-quart Dutch oven, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender.

4. 4

   Drain in large strainer.

5. 5

   Transfer the vegetable mixture to serving bowl; pour dressing over vegetables and let stand for 10 minutes to cool.

6. 6

   Chill overnight or for several hours.

7. 7

   Season with pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.