Healthified Broccoli-Ranch Potato Salad

Healthified Broccoli-Ranch Potato Salad

Healthified Broccoli-Ranch Potato Salad
Provided by:
total prep
83% less sat fat • 100% less cholesterol than the original recipeĀ— see the comparison. Everyone at the picnic will gather around this flavor-packed summer salad. The ranch dressing adds a delicious zip to the veggie mixture.


  • 1 1/2 pounds round red potatoes
  • 1 package (12 oz) frozen whole green beans
  • 1 cup fresh broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)


  • Cut potatoes into 1/2-inch cubes. In a large saucepan, place potatoes; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  • Cook green beans according to package directions. Drain; rinse with cold water and drain again.
  • In a large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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