Potato salad is a staple at summer picnics, but I’m not a fan of gloppy potato salad. So I went looking for a lighter version that would satisfy my husband’s request for creamy and my desire for lower calories. This recipe meets both demands with extra veggies and light ranch dressing for a tangy zip.
What’s your favorite picnic recipe?
Light potato salad (adapted from this recipe)
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 bottled reduced-calorie ranch salad dressing
1/4 teaspoon ground black pepper
DirectionsCut 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.
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.
In a large bowl, combine potatoes, green beans, broccoli and/or cauliflower. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours.
Makes 8 servings.