Veggie-Ful Potato Salad

Name: Veggie-Ful Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
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

Submitted by TARGETreg Recipes

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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.