Confetti Potato Salad



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 coarsely shredded carrot
1/2 cup bottled reduced-calorie ranch salad dressing
1/4 teaspoon ground black pepper
Fat-free milk (optional)

1. Cut 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.
2. 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.
3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

Yield: 8 Servings