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Prepare dressing as directed; set aside. Boil potatoes in 6 quarts boiling water 10 min. Add zucchini, squash and onions; boil 5 min. or until vegetables are tender. Drain; toss with dressing. Serve immediately or cover and refrigerate until ready to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
this is always a summer favorite with my family. some are not veggie fans, but there is never any left overs.
This was great. I did use more potatoes (a bit less than 2 pounds) and a whole medium red onion. I left everything else the same and it turned out great.