Hodgepodge Salad - cooking recipe

Ingredients

8 new potatoes
3 c. frozen mixed vegetables (broccoli, cauliflower and carrots
1 c. diced fully cooked ham
2 c. coarsely shredded cabbage
1/2 c. creamy buttermilk salad dressing

Preparation

Halve or quarter large potatoes.
In a 3-quart saucepan cook potatoes in 3 cups boiling salted water for 12 minutes.
Add frozen vegetables and ham; return to boiling.
Add cabbage. Cover and simmer for 3 minutes more or until cabbage is crisp-tender.
Drain.
Stir in dressing.
Cool slightly.