Marinated Vegetable Salad - cooking recipe

Ingredients

1 1/2 lb. red potatoes, cooked and cut into large cubes
1 1/2 cherry tomatoes, cut into quarters
1 (16 oz.) can sliced beets, drained
1 large green bell pepper, cut into 1-inch pieces
1 c. chopped onion
1/4 c. diced sweet pickles
1/4 c. vegetable oil
3 Tbsp. white wine vinegar
1 tsp. lemon pepper seasoning
3/4 tsp. seasoned salt
1/2 tsp. sugar

Preparation

In resealable plastic bag or large bowl, combine all vegetables.
Toss well. In small bowl, combine remaining ingredients.
Blend well.
(Can mix dressing in a jar and shake vigorously to blend.)
Pour dressing over vegetables.
Toss to coat.
Refrigerate at least one hour to allow flavors to blend.