Veggie-Ful Potato Salad
photo by TARGETreg Recipes
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (24 ounce) bag yukon gold potatoes, cut into 1/2-inch chunks
- salt and pepper
- 1 (12 ounce) bag broccoli florets
- 2 large carrots, peeled, quartered lengthwise, and thinly sliced crosswise
- 1 cup Hellmann's® Mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 large sweet-tart apple, cored and chopped
- 3 scallions, thinly sliced
directions
- 1. Place the potatoes and a generous pinch of salt in a large saucepan. Cover with cold water by 2 inches. Bring to a boil and simmer until the potatoes are just tender, about 8 minutes.
- 2. Add the broccoli and carrots to the potatoes and simmer together until the broccoli and carrots are bright and crisp-tender, about 3 minutes. Drain well and cool.
- 3. In a large bowl, whisk the mayonnaise, vinegar, sugar, and a pinch each of salt and pepper. Add the potato mixture, apple, and scallions and toss until well-coated. Season to taste with salt and pepper.
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