Summer Potato Salad Recipe | Dr. McDougall

Ingredients

• 1 Pound Small red potatoes, quartered
• 2 Cups Zucchini, cut into chunks
• OR
• 2 Cups Brussels sprouts
• 2 Cups Trimmed green beans
• 1 Cup Cherry tomatoes, halved
• 2 Scallions, chopped
• 1/2 Cup Oil-free dressing
• 1 Tsp Fresh dill, chopped