Marinated Garden Salad - cooking recipe

Ingredients

1 1/2 lb. new potatoes
1 lb. green beans (stem ends removed)
6 medium carrots, cut into julienne strips (3 c.)
3/4 c. Italian salad dressing

Preparation

Quarter large potatoes; halve smaller ones.
Cut beans in half (about 2 cups).
In a 4 1/2 quart Dutch oven, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender.
Drain.