Redskin Salmon Salad - cooking recipe

Ingredients

2 c. redskin or new potatoes, quartered
2 c. broccoli pieces
1 zucchini, julienne
1/4 c. sliced ripe olives
2 tsp. dill weed
8 oz. salmon, cooked and flaked
1 c. Italian dressing
1 small red onion, thinly sliced
pepper to taste

Preparation

Heat 1 inch depth of water to boiling.
Add potatoes.
After 15 minutes of cooking time, add broccoli.
Cook 3 minutes.
Add zucchini.
Cook until vegetables are tender, a total of 20 minutes cooking time.
Drain well.
Add olives, dill, salmon and dressing; toss to mix.
Cover and refrigerate at least 2 hours.
Add pepper and onion; toss to mix.
Serve chilled.
Serves 6.