Broccoli-Ranch Potato Salad

Yield: 8 – 1 cup servings


  • 1 ½ Lbs. round red potatoes
  • 1 Pkg (12 oz) frozen whole green beans
  • 1 Cup fresh broccoli and/or cauliflower florets
  • ½ Cup coarsely shredded carrot
  • ½ Cup bottled reduced-calorie ranch salad dressing
  • ¼ Teaspoon ground black pepper
  • Fat-free milk (optional)


  1. Cut potatoes into ½-inch cubes.  In a large saucepan, place potatoes; add enough water to cover.  Bring to boiling; reduce heat.  Cover and simmer for 5 to 7 minutes or just until tender.  Drain well; cool. 
  2. Cook green beans according to package directions.  Drain; rinse with cold water and drain again.
  3. In a 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. 

Nutritional information:

  • Calories: 110 (cal from fat 30)
  • Total fat: 3g; (sat fat 1/2g, trans fat 0g)
  • Chol: 0mg;
  • Sodium: 220mg;
  • Total carb: 19g (dietary fiber 3g, sugars 3g);
  • Protein: 3g.