Best Summer Potato Salad - cooking recipe

Ingredients

6 c. small red potatoes (12 to 15 potatoes)
1 (8 oz.) bottle buttermilk dressing
1 c. broccoli flowerets
3/4 c. carrots, very thinly sliced
1 c. tiny frozen green peas
salt and pepper to taste
3/4 c. celery, thinly sliced
1 Tbsp. red onion, finely chopped

Preparation

Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix lightly and chill.